frittata Archives - Epicurean Vegan

Zucchini and Kale Breakfast Frittata

January 4, 2012 by epicureanvegan

I haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.

INGREDIENTS:
1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
1/3 C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.

Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.

Pour the veggie mix into the pie plate.

Top with remaining cheese and the diced tomatoes.

Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Zucchini and Kale Breakfast Frittata

I haven't made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.

Author: Epicurean Vegan

Ingredients

1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
⅓ C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced

Directions

Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn't cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
Pour the veggie mix into the pie plate.
Top with remaining cheese and the diced tomatoes.
Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Hash Brown and Spinach Frittata

June 22, 2011 by epicureanvegan

I love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:
1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you’d like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
1/4 C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

DIRECTIONS:
Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Let it cool for about 5 minutes, then slice into it and enjoy!

Hash Brown and Spinach Frittata

I love making breakfast frittatas. They're so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don't add any other spices or seasonings to this dish, but feel free to add some if you'd like. Some fresh cilantro would be a great addition.

Author: Epicurean Vegan

Ingredients

1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you'd like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
¼ C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

Directions

Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.
Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.
Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.
Let it cool for about 5 minutes, then slice into it and enjoy!

Breakfast Frittata

June 23, 2010 by epicureanvegan

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!

Zucchini and Kale Breakfast Frittata

Hash Brown and Spinach Frittata

Breakfast Frittata

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