This one is an interesting for me, prior to going vegan, I hated eggs. Nothing with an eggy flavour would ever appeal to me, so a regular frittata recipe would be a complete no-go. However, I’ve created this asparagus frittata recipe using the Crack’d No Egg replacer, which gives you the same texture/ performance, but doesn’t taste like eggs.
Suggested Post: Crack’d No Egg Egg Replacer Review
I know the lack of egg flavour would be a complete turn off for some people, a lot of people, I imagine. If you’re in that camp, I hear you, and I suggest trying to source some black salt. Many vegans use it to add an egg taste to their dishes and things like tofu scramble. I can’t say I’ve tried it (for the reason above), but if you do want to add an eggy taste to this dish, it’s worth a try.
However, if you are like me and want the texture but don’t like the taste, or don’t care either way, frittatas are a great, easy way to add some extra vegetables to your diet, and this dish requires very little prep.
As asparagus is my ingredient of the month this month, I’ve only included asparagus here as my main vegetable, but you could use the base of this frittata recipe with mushrooms, peppers, a mix of Mediterranean vegetables, or any other vegetables of your choosing.
Nutritional Information
Each serving contains 165 calories, 5g of protein and 2.5g of fibre.
Crack’d is fortified with B12, so each serving contains 30% of the RDA, as well as 45% of your daily vitamin A and 20% of your daily vitamin C and E.
Each serving also provides 4mg of iron, 95% of the RDA of vitamin K and a quarter of your daily folate.
Substitutes
This recipe is very heavy on the asparagus, you may want to use slightly less if you’d prefer your frittata to be less chunky.
The harissa and cayenne pepper can be substituted for Italian herbs if you’d prefer.
Unfortunately, I don’t think this recipe would work with any other egg replacer that I’m aware of in the UK, unless you wanted to swich to a tofu based frittata instead.
Storage
Store in an airtight container and keep refrigerated and this recipe should last 3-4 days. Can be eaten cool if you’re preparing this in advance.
Vegan Asparagus Frittata Recipe
An easy vegan asparagus frittata recipe with Crack’d No Egg Egg Replacer
This recipe is gluten free, dairy free, soy free, nut free and vegan. Please check the allergen label on your vegan cream of choice.
Vegan Asparagus Frittata Recipe
Ingredients
Crack’d Mix
- 240 ml Crack’d No-Egg
- 50 ml vegan cream
- 1 tsp harissa seasoning
- ½ tsp cayenne pepper
- Pinch of salt
Asparagus
- 180 g asparagus
- 1 tsp vegan butter
- ½ TSP garlic powder
- Black pepper to taste
Instructions
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Pre-heat the oven to 175°C/gas 4.
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Gently fry the asparagus in the vegan butter for roughly 5 minutes, add the garlic powder. Cook for one minute then set aside.
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Mix together the ingredients in the Crack’d list by whisking gently together.
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Dust the asparagus in a little corn flour and place into a lightly oiled sandwich cake tin or foil pie dish and pour.
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Pour over the Crackd mix.
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Place in a pre heated oven and cook for 40-45 minutes.
Serve and enjoy!
Where do you stand on the eggy taste? Are you happy without or will you be trying this with the black salt?
Until next time,
Sophie
well this looks super tasty – and it doesn’t look too difficult to make.
I’m so in agreement about the eggy taste, I used to love eggs but since going vegan I really can’t stand the smell so wouldn’t want to add that black salt in for the taste. Asparagus is one of my all time favourite veggies I’m all about this series!
Milli x – http://millidavison.co.uk/
This sounds delicious!
I don’t think that I ever had a frittata to be honest, it looks a lot like a pie. I’m with you on the eggy taste, I’m not a fan, like I see a lot of vegan repping black salt but I don’t even want to try it. I would do this recipe without the black salt for sure! Thanks for sharing.