Potato Basil Frittata
Adapted from a recipe by Ina Garten
I made this recipe many moons ago when I was vegetarian. It was originally made with eggs, Gruyere, and ricotta. I made some substitutions and I was able to relive this delicious dish.
8 tablespoons vegan butter of choice (I used Earth Balance)
1 pound Yukon gold potatoes (peeled and diced)
12oz JUST Egg
8oz plain vegan cream cheese (I used Kite Hill)
8oz vegan mozzarella shreds (I used Vevan Foods)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup fresh basil cut into ribbons
1/3 cup flour
3/4 teaspoon baking powder
Preheat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch oven safe pan over medium low-heat. Add the diced potatoes and fry them until they are cooked through, turning often, about 15 minutes.
Melt the remaining 5 tablespoons of butter in a microwave safe mixing bowl. Allow to cool for a minute or two before whisking together JUST Egg and cream cheese. With a wooden spoon or silicone spatula, add and stir together mozzarella, garlic powder, onion powder, salt, pepper, and basil. Mix in sift flour and powder.
Pour the JUST Egg mixture over the potatoes and place the pan in the oven, uncovered. Bake for 50-55 minutes. It will be brown around the edges and the mixture should be set in the middle. Allow to sit for 10 minutes before cutting and serving.