Bethany's Vegan Kitchen

Frittata – the minimalist cousin of the quiche. This egg free, dairy free version gives very similar tastes and textures as the non-vegan version, and would be perfect served warm with a simple side salad

Yield; 4-6 servings Cook time; One hour

You’ll need;

1. One bottle of Crackd. This is available from M&S, or online from The Vegan Kind Supermarket 
2. 50ml dairy free cream
3. 30g dairy free cheese
4. One red pepper, deseeded and diced
5. Three white mushrooms, chopped
6. One small brown onion, diced
7. Half a teaspoon of both dried basil and dried oregano
8. One teaspoon of oil, plus a little extra to grease the baking dish
9. A handful of chopped baby spinach
10. Salt and black pepper to taste

Method;

• Start by preparing the vegetables. Heat the oil in a frying pan over a medium heat, once it’s warmed up, add in the onion and pepper
  
• Give them five minutes to soften before adding in the mushroom. Sprinkle over the herbs and give the vegetables another five minutes to cook
  
• Once they’re cooked, set them aside. Now add the Crackd, cream and cheese into a jug and give it a good whisk to combine. Season to taste with a good pinch of salt and black pepper, then whisk again
  
• Now grease a baking dish with a little oil, and pour around half of the liquid mixture into it. Next add in the cooked vegetables, with the chopped baby spinach, then the rest of the liquid mixture. Now everything is in the dish, give it a little mix to make sure everything is evenly distributed
  
• Bake at 180°C/160°C fan assisted for 40-45 minutes. Once it’s cooked, let it stand for 10 minutes before slicing and serving

I had this with a simple side salad, it makes for a really lovely lunch

Crackd is also great for other recipes too. You can scramble it, bake with it, and use it to replace eggs in all your favourite recipes

Here’s a blog post I wrote about other dishes I’ve made using it Cooking with Crackd