LEEK, BUTTERNUT SQUASH & GOUDA FRITTATA featuring JUSTEGG

Updated: May 23


JUSTEGG is a game changer and I love making frittatas with it. Anything goes with frittatas; this one is tasty with the combination of leeks and vegan gouda. I used Follow Your Heart brand vegan gouda. Although it comes in slices, I was able to hold them together tightly to shred but chopping it would work too.


INGREDIENTS

3 leeks, whites & light green parts, chopped

1 cup diced butternut squash

1.5 bottles JUSTEGG

2 Tbsp garbanzo bean flour

1/2 cup vegan sour cream

2 Tbsp chopped parsley

1 cup vegan Gouda cheese, shredded

1/2 tsp salt

1/4 teaspoon pepper

1/2 tsp kala namak (optional)


DIRECTIONS

1. Preheat oven to 375°F. Heat an ovenproof skillet over medium heat with 2 Tbsp olive oil. Saute leeks until softened approximately 5 minutes. Add the squash and continue to cook until softened, approximately 8 minutes.


2. Whisk together the JUSTEGG, garbanzo bean flour, vegan sour cream and parsley. Stir in 3/4 cup of the vegan gouda cheese and season with salt and pepper.


3. Pour the JUSTEGG mixture evenly over the squash and leeks. Cook without stirring for about 5 minutes or until the edges begin to set.


4. Sprinkle the remaining 1/4 cup vegan gouda cheese over the top and transfer the skillet to the oven. Bake for 30 minutes. Let stand for 10 minutes and sprinkle with kala namak(optional) before serving.



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