Breakfast Frittata

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!