JUSTEGG is a game changer and I love making frittatas with it. Anything goes with frittatas; this one is tasty with the combination of asparagus, leeks and super creamy Chao brand shreds.
INGREDIENTS
1.5 bottles JUSTEGG (18oz)
3 Tbsp garbanzo bean flour
1/2 cup vegan sour cream
1/4 cup plant-based creamer(or coconut milk)
7oz shredded Chao cheese, divided
1 tsp salt
1/4 teaspoon pepper
1 Tbsp vegan butter
1 Tbsp olive oil
2-3 leeks, whites & light green parts only, thinly sliced
2 cups asparagus, trimmed and sliced into 2" pieces
1 clove garlic, minced
1/2 tsp kala namak (optional)
DIRECTIONS
1. Preheat oven to 375°F.
Whisk together the JUSTEGG, garbanzo bean flour, vegan sour cream, plant-based creamer, salt & pepper. Set aside.
2. Heat an ovenproof skillet over medium heat with 1 Tbsp vegan butter and 1 Tbsp olive oil. Sauté leeks until softened approximately 9-10 minutes. Reserve a few of the asparagus tips for the top of the frittata, then add remaining asparagus and minced garlic; continue to cook another 2 minute.
3. Sprinkle half the cheese over leeks and aspagus. Wisk the JUSTEGG mixture again then pour evenly over the asparagus and leeks. Cook without stirring for about 5 minutes or until the edges begin to set.
4. Sprinkle the remaining cheese and reserved asparagus tips over the top of frittata. Transfer the skillet to the oven. Bake for 30-35 minutes. Let stand for 15 minutes. Sprinkle with kala namak(optional) before serving. *I didn't bother with kala namak as it was delicious without.
