Spinach and Mushroom Frittata, dairy-free

Ingredients

• 6 pcs Egg
• 60 g Almond milk
• 240 ml Fresh spinach, washed and chopped
• 240 ml Champignons, cleaned, sliced
• 1 head Small onion, finely chopped
• 2 tbsp Olive oil
• 1 g Salt and freshly ground black pepper to taste
• 3 slice Vegan mozzarella cheese, Violife

Method

1. Chop the spinach, slice the mushrooms, and finely chop the onion.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
4. Next, add the sliced mushrooms and sauté for another 5-7 minutes until the mushrooms are soft and most of their moisture has evaporated.
5. Finally, add the chopped spinach and cook for 1-2 minutes until the spinach wilts. Season with salt and pepper to taste.
6. In a large bowl, whisk the eggs, add the milk, and mix well. Season with salt and pepper to taste.
7. Pour the egg mixture over the vegetables in the skillet, and cook over medium heat, stirring occasionally, until the eggs are almost set.
8. Place the sliced Violife cheese on top and stir until the cheese melts and the eggs are fully cooked.