Frittata with Sausage and Spinach |
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SERVES 6PREP •COOK 40m
egg mixture
| 6 | tablespoons | vegan egg powder | ||
| 1 ½ | cup | ice cold water | ||
| ½ | teaspoon | salt | ||
| ½ | cup | unsweetened vegan coconut creamer |
In a medium bowl, whisk everything but unsweetened vegan coconut creamer until smooth.
Whisk in unsweetened vegan coconut creamer.
sausage mixture
| 1 | tablespoon | extra virgin olive oil | ||
| 2 | cups | baby spinach | ||
| ⅓ | cup | roasted red peppers, chopped | ||
| ½ | packet | Spinach Pesto Artisan Sausage crumbled or chopped |
In a 9” skillet, heat extra virgin olive oil over medium heat. Add baby spinach and cook, stirring, until wilted. Add roasted red peppers and Spinach Pesto Artisan Sausage.
Preheat oven to 350℉.
In a skillet, combine egg mixture and sausage mixture. Cook without stirring until mixture starts to pull away from edges of the pan (~6 mins).
Place pan in oven and cook until completely set (~17 mins).