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.
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)
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.