Amazing vegan white bean frittata

You will not miss the eggs!! This recipe has incredible flavor and texture with sauteed mushrooms, broccoli caramelized onions and a sweet potato crust! I used white beans & flax seeds in place of eggs. I have to admit, I was shocked how well this worked out. 🙂

For crust:
1 3/4 packed spiralized sweet potato noodles
1 tbsp flax meal
2 tbsp boiling water
coking oil spray
1/8 tsp salt

For frittata:
1/2 cup onion finely chopped
4 oz (half a package) crimini /baby bella mushrooms
5 tbsp broth
cooking oil spray
1 cup finely chopped broccoli florets (do not use stems)
1/2 cup cherry tomato slices
1/4 tsp salt
1/8 tsp dried oregano
1 tsp oil
1 15.5 can canellini beans
2 tbsp chia seeds
1 tbsp flax meal
2 tbsp boiling water
2 tbsp dry (inactive) nutritional yeast (not necessary but adds a cheesy flavor)
1/4 tsp salt (a touch more if your beans are the unsalted kind)
1/4 tsp black pepper
7 green olives pitted
1 tbsp miso paste . preferably shiro miso
2 tbsp almond flour, or any flour of choice

Garnish:
1/4 cup cherry roma tomatoes sliced
1/4 cup raw sweet potato spiralized noodles, chopped into small pieces
2 tbsp vegan Parmesan (optional)

View the full recipe at Pure Foods Blog →