Vegan Asparagus Potato Frittata

Enjoy a delicious egg free, vegetable frittata! Vegan, gluten free, dairy free.

Course Breakfast

Cuisine American

Keyword asparagus, breakfast, dairyfree, eggfree, frittata, glutenfree, potato, vegan

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 273kcal

Author Alkaline Recipes

2 cups asparagus
2 tablespoons grapeseed oil this is the best oil for high temperature cooking
½ cup leeks, or green onions
2 large potatoes, peeled
¼ teaspoon red pepper flakes
pinch black pepper
1 teaspoon sea salt
8 tablespoons Follow Your Heart Egg Substitute if you aren't vegan, use 4 eggs, but this was prepared with Follow Your Heart
2 cups ice water
2 tablespoons fresh thyme for garnish

Preheat oven to 375 degrees.
Add oil, leeks, asparagus, garlic to 10" pan that is oven safe
Saute on high heat for 2 minutes, stirring constantly
Cook peeled potatoes in microwave for 7 minutes. Cut cooked potatoes into cubes and add to pan. Add seasoning and cook an additional 4 minutes until potato is crispy. Remove from heat.
To prepare Follow Your Heart: I would recommend following the package directions for 4 eggs, but this is what I did. Measure 8 tablespoons of mix. Add 1 ½ cup of water and mix in small blender. If mix is still too thick like mine was, add an additional ½ cup of water to make it thick, but pourable.
Pour egg mixture over potato asparagus mix. Spread over all vegetables. Bake for 20 minutes at 375. If you are not vegan and are using eggs, mix 4 eggs in small blender and pour over vegetables.
Garnish with fresh thyme and sprinkle with a little red pepper flakes (but be aware of how hot flakes are, so adjust accordingly.)

Serving: 1.5cup | Calories: 273kcal