Sheet Pan Vegan Frittata
This Sheet Pan Vegan Frittata is made with all of your favorite mediterranean flavors -vegan feta, sautéed tomatoes, sun-dried tomatoes & basil!
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- 2 cloves garlic diced
- 1 cup cherry tomatoes halved
- 1 teaspoon dried oregano
- salt & pepper to taste
- 2 tablespoons sun-dried tomatoes
- 2 handfuls spinach chopped
- 2 12-ounce containers vegan eggs I used Just Egg
- 3 ounces vegan feta
- fresh herbs for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and grease a quarter baking sheet.
- Heat the olive oil in a skillet over medium heat. Add the shallot, garlic, cherry tomatoes, oregano, salt & pepper and cook for a couple of minutes. Add the sun-dried tomatoes & spinach. Cook for about a minute, or until the spinach has wilted. Remove from the heat.
- Combine the vegan eggs, vegan feta (reserving a little for the topping) and a pinch of pepper in a bowl. Stir to combine.
- Add half of the veggie mixture to the sheet pan. Top with the egg/feta combo, then add the remaining veggies. Sprinkle on the remaining feta and place in the oven for 15-20 minutes, or until the eggs have set.
- Remove from the oven and allow to set for 5 minutes. Slice into 8 pieces and serve with fresh herbs.
Video
Notes
HOW TO FREEZE: This makes a great meal prep breakfast. Cook and slice according to the instructions and allow to cool completely. Layer the individual pieces in a freezer safe container, with pieces of parchment paper between each slice. To reheat, place in the oven or air fryer at 350 for 5-10 minutes, or until heated through.
Calories: 266kcal, Carbohydrates: 3g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 564mg, Sodium: 414mg, Potassium: 149mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
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