Vegan Tuscan Frittata

Brunch has always been a favorite time of day. maybe it's the excuse to have some champagne or just how you can eat both lunch and breakfast in the middle of the day. either way, becoming Vegan sometimes dishes are limited. With this Frittata, you can now enjoy the best meal of the week. 


Prep Time: 15 mins

Cook Time:  1-hour mins

Total cook time: 1 hour and 15 mins

Serves: 6-8 slices


Prep Work


  1. Preheat your oven to 375 F / 79 C while you are preparing the crust

  2. Rehydrate your Sun-Dried Tomatoes! Dice up the Sun-Dried Tomatoes & add them to a cup of water to fill.  Allow softening/rehydrate for 30 minutes. And set them aside for Step 3

  3. Flax Egg: 1 Tbsp. of ground flax seeds to 3 Tbsp. water

Skillet Ingredients


  • 1/2 Yellow Pepper, chopped

  • 1/2 an Onion, chopped

  • 4 Spring Onions/Scallions, chopped with the white and green parts separate

  • 4 Cloves Garlic, crushed and chopped

  • 1/2 Cup Portabella Mushrooms, chopped 

  • 2 Tbsp. of Water

Blender Ingredients

  • 1 pound of Firm Tofu (Silken will not work)

  • Dash of Red Pepper Flakes  

  • 2 tsp. Tapioca Flour

  • ½ tsp. Turmeric

  • 3 Tbsp. Nutritional Yeast

  • 2 tsp. Dijon Mustard

  • 2 Tbsp. Liquid Amino Acids

  • 2/3 Cup Soy or Almond Milk

  • 1/2 tsp. of Olive Oil

  • 2 Tbsp. Cold Water

Crust Ingredients


  • 1 3/4 Cup Cooked Brown Rice

  • 1 Flax Egg  

Last minute skillet Ingredients


  • 3/4 Cup Sun-Dried Tomatoes, chopped

  • Handful Baby Spinach chopped

  • A Large Handful of Fresh Basil Leaves

  • 1 Tbsp. of Dried Oregano (and 1 tsp. of Fresh Oregano if you have it)



Instructions for Crust


  1. In a large bowl take 2 cups of cooked rice with one flax egg and mix completely

  2. Take the mixture and add it to a spring form pan/baking pan, coating the entire bottom and press it into the pan with much pressure getting all the sides

  3. Place the pan into the oven and let it cook for 5 mins on 375 F / 79 C


Instructions for Batter/Filling


  1. Preheat your skillet to medium heat. Coat your pan with olive oil, then add in your skillet ingredients from above

  2. Let them cook till the onions are somewhat clear and when the water of the mushrooms have cooked out

  3. While the skillet ingredients are cooking

  4. Add the blender ingredients, from above, to your blender or food processor. Blend on high for 3 mins or till your mixture is very smooth

  5. Leave the "Egg batter" alone for a moment

  6. Next, add to the skillet mix, your spinach, and strained Sun-Dried Tomatoes

  7. Then you will add the rest of the last minute ingredients to the skillet, from above allow them to simmer for less than a minute

  8. Now add your egg batter to the skillet and mix in all the ingredients together

  9. Pour entire mixture to your springform pan and make sure that the batter is evenly placed in the pan

  10. Top with your favorite non-dairy cheese (optional)

  11. Put your Frittata into the oven for 45 mins. Or until you have reached your desired browning



Cover with parchment paper and a rubber band and store in the fridge for up to 5 days

Chef Notes

  1. Flax Seed Egg (1 Tbsp. of Ground Flax Seed with 3 Tbsp.of water)

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