Vegan Frittata with Potato, Spinach & Tomato
This vegan potato frittata is quick and simple and makes a great breakfast, brunch or lunch. The kala namak and nutritional yeast create traditional frittata flavour.
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The following recipe is perfect for a filling savoury breakfast or a light lunch with its fragrant tomatoey flavours and nutrients from the addition of spinach.
What is frittata?
Frittata is a dish that comes from Italy. Traditionally, it is egg-based and has additional ingredients like meats and cheeses.
This vegan version perfectly replicates the cheesy flavours of a traditional frittata with the use of nutritional yeast.
The dish is similar to an omelette, being fried, which is where the name comes from. The difference between the two is the way the eggs are whisked.
With an omelette, they’re whisked until blended, but the frittata is whisked vigorously to create a thicker consistency. In this vegan recipe, we’re using a potato to create that thick texture.
What is nutritional yeast?
Nutritional yeast is a yeast that appears in both powder and flake form.
It has a cheesy taste and is often used in plant-based recipes as an alternative to cheese.
Its name comes from its healthy nutritional content. Nutritional yeast has all of the essential amino acids, so it’s a complete protein.
What is kala namak?
Kala Namak is a volcanic rock salt from India. The salt is pink and has a sulphurous taste, which is reminiscent of egg – perfect for flavouring this dairy-free frittata.
It’s used as a condiment in Indian cuisine for flavouring a variety of foods.