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.
1.5 bottles JUSTEGG (18oz)
2 Tbsp garbanzo bean flour
1/4 cup vegan sour cream
1/4 cup plant-based creamer(or coconut milk)
1 cup 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
1/2 tsp kala namak (optional)
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 continue to cook another 1 minute.
3. Wisk the JUSTEGG mixture again then stir in 3/4 cup of the Choa cheese. 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 1/4 cup Chao 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.