This vegan frittata is perfect for a tasty breakfast or brunch. Serving 6, it’s great for a crowd, or for packed lunch leftovers. Chickpea flour and tofu give it the signature eggy texture, and I’ve packed in mushrooms, onion, spinach and cherry tomatoes- but you can always use your favourite veggies instead!
Laid Back Breakfasts
Often on a Sunday morning, I enjoy waking up slowly and taking time to cook a laid back breakfast or brunch from scratch. Sometimes sweet, sometimes savoury, always laid back and eaten in pyjamas- no matter what time it is! Pancakes, fry ups, frittatas or loaded bagels; you’ll find them all here.