A frittata is essentially a crustless quiche that is first cooked in a skillet on the stovetop and then transferred to the oven to finish cooking, giving the frittata a lovely golden brown top and an evenly cooked middile. This dairy-free recipe is lighter than traditional versions, using a combination of whole eggs and egg whites, and nutritional yeast for a cheesy flavor. I prefer using a cast iron skillet for making frittatas, but any ovenproof skillet is fine.
Serves 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 T. olive oil
- 2 medium yellow onions, peeled and chopped into rings or crescents
- 2 cloves garlic, finely chopped
- 1 10-oz bag fresh baby spinach, rinsed and stems removed
- 1 cup low-sodium vegetable broth
- 1 ½ t. salt
- ¼ t. black pepper
- 4 large eggs
- 8 large egg whites
- ¼ cup nutritional yeast
- ½ cup soy yogurt
- ¼ cup fresh dill, or other fresh herbs on hand (optional)
Preparation:
1. Preheat the oven to 400 F.
2. Heat the oil over medium heat in a 10” heavy-bottomed skillet that is also ovenproof. Once the oil is hot, add the onions and garlic. Cook, stirring occasionally, until the onions are translucent and soft, about 6 minutes. Add the spinach, broth, salt and pepper and cook until spinach is just wilted, about 2-3 minutes. Transfer mixture to a bowl and let cool to room temperature or until just barely warm. (If the mixture is too hot, you will "cook" your eggs and end up with an uneven frittata.)
3. With a paper towel, wipe out any moisture from the skillet and lightly coat with oil. Set aside.
4. In a large mixing bowl, combine the eggs and egg whites. Using an electric hand mixer at a medium-high speed setting, beat the eggs until foamy, about 10 minutes.
5. Add the nutritional yeast, soy yogurt and fresh dill (if using) to the cooled spinach-onion mixture, and then fold the spinach mixture into the eggs until just combined.
6. Heat the skillet over medium-high heat, adding the frittata mixture and cooking for 2-3 minutes without stirring. Carefully, transfer the skillet to the oven and bake until the frittata is golden brown, about 25-30 minutes. Let the frittata cool slightly before transferring to a serving plate. Serve hot, warm or at room temperature.
