Spinach and Potato Frittata

Ingredients

• 2 tbsp Olive oil
• 2 medium Potatoes
• 1 clove Garlic, minced
• 2 cups Spinach
• 6 Egg replacer
• 1/4 cup Non-dairy milk
• 2 tbsp Nutritional yeast
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Vegan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a medium-sized non-stick oven-proof skillet over medium heat.
3. Add the potatoes and garlic, and stir until the potatoes are lightly golden, about 5 minutes.
4. Add the spinach and cook until it has wilted, about 3 minutes.
5. In a medium-sized bowl, whisk together the egg replacer, non-dairy milk, nutritional yeast, salt, and pepper until smooth.
6. Pour the egg mixture over the potatoes and spinach, and sprinkle the vegan cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the frittata is set and golden.
8. Serve warm.