Loaded Baked Frittata

Ingredients

• ½ cup plant-based milk
• 8 large eggs replacer
• Kosher salt and black pepper
• ½ cup finely diced vegan bacon
• 1 cup diced onion (from 1 small onion)
• 2 cups diced red or orange bell peppers (from 2 peppers)
• 1 (5-ounce) package baby spinach
• 4 ounces fresh vegan goat cheese

Instructions

• Heat oven to 375 degrees. In a medium bowl, beat eggs replacer, plant-based milk, 1 teaspoon salt and ½ teaspoon pepper until smooth. Set aside.
• Put vegan bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Reduce heat to low and pour in the egg replacer mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of vegan goat cheese evenly on top. Transfer to the oven.
• Add onion, peppers and ½ teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.