Oggs
Breakfast will never be the same again thanks to this vegan frittata! This classic Italian dish traditionally consists of eggs and veggies, but now you can enjoy a plant-based version.
If you love a savoury breakfast, you need to try this vegan Scrambled OGGS® frittata. It’s best eaten hot from the oven, but can be refrigerated once cooled and then reheated.
Prep time: 25 minutes
Cooking time: 1 hour 10 minutes
Serves 6
1 x bottle of Scrambled OGGS® (330ml)
100g frozen peas
100g broccoli (we used tenderstem)
200g potatoes (peeled and chopped into 1cm cubes)
75ml plant milk (we used full-fat oat)
1 x heaped tbsp vegan crème fraîche
50g grated vegan cheese (we love Violife)
1/4 tsp garlic salt
1 tsp baking powder
1 tbsp vegetable oil for frying
1/2 tsp salt
1 tsp pepper
Breakfast will never be the same again thanks to this vegan frittata! This classic Italian dish traditionally consists of eggs and veggies, but now you can enjoy a plant-based version.
If you love a savoury breakfast, you need to try this vegan Scrambled OGGS® frittata. It’s best eaten hot from the oven, but can be refrigerated once cooled and then reheated.
Prep time: 25 minutes
Cooking time: 1 hour 10 minutes
Serves 6
Tips:
Dish size: Round baking dish – dimensions 20cm x 3.5cm
Any vegetables with high water content (think courgettes, tomatoes etc.) will need to be fried before adding to the frittata. Otherwise, the water will cook out into your frittata when baking in the oven, giving a sloppy frittata.
The vegetables in the recipe can be swapped for other veggies/substitutes at the same weight.
If you are using a frying/skillet pan, make sure that the handle can is oven-proof and always use oven gloves!
1. Preheat the oven to 190° degrees. Line a round pan or baking dish with greaseproof paper (make sure the handle can go in the oven if using a pan!)
2. Add the potato cubes to a pan of boiling water for 5-7 mins (longer if the cubes are larger) until they’re easy to spike with a fork. Drain and set aside.
3. Steam the tenderstem broccoli for 4 mins. Set aside.
4. Over medium heat, fry the potato cubes, tenderstem broccoli and peas in a tablespoon of vegetable oil for 4-5 mins until they crisp up.
5. While the veg is crisping up, add the Scrambled OGGS®, plant milk, vegan crème fraîche, garlic salt, baking powder, and salt and pepper to pourable jug and mix everything together with a fork.
6. Stir in the grated vegan cheese to the Scrambled OGGS® mixture, leaving a handful of cheese to sprinkle on the top of your frittata before it goes in the oven.
7. Add the potato cubes, peas, and tenderstem broccoli to the lined dish evenly, and then pour over the Scrambled OGGS® and cheese mixture. Sprinkle the frittata with the remaining cheese and then cover tightly with a piece of tin foil, tucking it around the edges.
8. Bake at 190° degrees on the middle shelf for 30 minutes.
9. Remove the frittata from the oven and take off the foil (the frittata will have puffed up a little bit so let it rest for 30 seconds before gently peeling back the foil, don’t worry if a little bit of frittata sticks to the foil, it will all crisp up again when it’s in the oven and look rustic).
10. Bake for a further 30 mins with no foil until golden brown. Sprinkle with herbs and serve with salad.
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