Bella ‘Cheezy’ Frittata (All Vegan)

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A frittata is made like an omelette – this one is vegan though, and much more interesting and tasty – it’s cheezed up instead, with vegan cheese.  This frittata is different and tastier than any frittata out there.  Why ?  Because it’s far tastier, and best of all, because I have created my very own vegan frittata. I like the idea of fried pasta with a crunch, and I love melted vegan cheeze !  Generally speaking frittatas differ in their ingredients – this one is made with angel hair pasta (pre-cooked), and lots of yummy vegan cheeze. The idea is to get it crunchy on both sides, top and bottom with a moist delicious centre – this was rather a challenge, because I wanted the inside to still retain some moisture, but not fall apart, and without eggs that can prove to be difficult, but I guess where there is a will there is certainly a way.  Here’ s how, and it’s extra fast to prepare.  I find that it’s best served with a crunchy green salad of your choice.

Serves 2

INGREDIENTS

  • 2 tbsps extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 medium sized tomato, finely chopped
  • 1 teaspoon of harissa or other hot chilli sauce
  • 150g angel hair pasta (a thinner version of capellini), cooked according to instructions, drained and placed in a bowl
  • 2 cups of grated vegan cheese of your choice (I used a cheddar style one, but choose one that melts well)
  • 2 tsp egg replacer (I used Orgran) mixed into a paste with 6 tbsps soya milk
  • a few sprigs of fresh flat leaf parsley
  • salt and pepper to taste

METHOD

First heat the oil in a frying pan, then start by frying your garlic for a few moments, then add in the tomatoes, mixing all the time. Add the pasta, and cook on a medium heat for a few minutes, mixing it but allowing it to turn a golden colour. Now add the egg replacer and vegan cheese, distribute it evenly, and then leave it to cook for a couple of minutes without mixing, so that it can start to create some ‘crunch’.

Turn it over just once (it may not do so in one piece, but that doesn’t matter) – once flipped allow around 3 to 4 minutes for the other side to get some colour and crunch up.  Using a fish slice (I hate the term for this utensil), serve immediately whilst still hot – another option is to transfer it onto a well-greased oven dish, and place in the oven for a further 15-20 minutes for extra crunchiness.  Finally garnish with fresh parsley.

The aroma is so appetizing – so all that is left is for you to enjoy it.  It also refrigerates well for the next day (if there’s any left).

Enjoy !!!

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28 Responses to “Bella ‘Cheezy’ Frittata (All Vegan)”

  1. Fabiola Robichaud Says:

    If I would choose one thing either vegetarian or vegan; it would certainly be vegan and I’ve been thinking about it for a while now so good job done and I know where to go for your good recipes! Love it!!

  2. Miriam Says:

    Fabiola Hi and thanks for your wonderful words. There are many vegan recipes to choose from on my site – and I will be adding more too. The idea with my recipes is that we will not feel in any way deprived for not eating meat or dairy in any way, on the contrary, my mission for us all is to have super delicious and exciting recipes that in the main are healthier than meat and dairy ones – that way we are healthier and the planet to gets a chance to survive and most of all animals are not needed in order for us to eat well, healthily and enjoy all the benefits of tasty, delicious recipes !!! Keep well & thanks again for your input.

  3. Sheree Says:

    I made this last night and it was absolutely delicious!! And mine looked exactly like the photo, too, lol~~thank you! I think I’m now addicted to hot chili sauce, so I’ll be looking for more recipes with that ingredient (hint, hint!)!

  4. Miriam Says:

    Sheree, Hi ! I am so pleased that you enjoyed this recipe, it’s so easy to make and tasty too, so really worth it. Now, at some point if you like the chilli, try this recipe of mine http://mouthwateringvegan.com/2011/02/22/chilli-con-‘carne’/ – it’s rich and maximum flavour ! If you can make the cornbread to have with it – we are having this for Easter Lunch ourselves !!! Best to you !

  5. eva Says:

    Miriam…your pasta here was easy and tasty…am simply in love with your great recipes, and i understand how to make them also….thanks for lovely tasty but most important Vegan dishes!!

  6. Miriam Says:

    Thanks Eva for your wonderful comment, glad to be of service with my vegan recipes. All the best to you !

  7. sudhamathy Says:

    i would like to receive your newsletter via email.

    thanks!!!

  8. Miriam Says:

    Hi there and thanks for that – unfortunately as yet there is no newsletter for the moment – sorry about that. Best to you !

  9. Miri Mo Says:

    Hi there! I made this today for my parents (who have been eating mainly vegan for six weeks now) and my omnivorous brother. Everybody loved it! And it’s so easy to make. I’m so glad I found your site. THANKS for all the effort you put into it!!!

  10. Miriam Says:

    Hi there Miri – thanks for your wonderful comment, and I too am glad you found my blog – I hope that you enjoy the other recipes in my categories and look forward to your future comments. Best to you !

  11. kelly Says:

    I had to write and give u a huge heart felt thanks for proving to many of my friends and husband that vegan food isnt just bland and plain !!

    i`v used the meals on this wed site to cook for friends and my children and all there eyes have been opened i`v been recomending this site to everybody even meat eaters who are bored !!

  12. Miriam Says:

    Kelly Hi there and welcome here. Thank you so much for your wonderful and warm feedback – I try and post up recipes every week, and hope that your family continue to enjoy my recipes and feel happy, healthy and contented as a result – I also hope that your friends also enjoy them, their friends and all meat eaters. My recipes are all about variety, good taste and wonderful aromas and flavors – and lots of compassion ! Best to you ! Enjoy and look forward to your future comments too !

  13. Vicki Says:

    Love this Bella cheese frittata recipe. Plan to make it tonight. I am a new Vegan, and the last 2 months have mainly eaten raw. I am gradually getting my pantry stored with the bits and pieces that I really need, and today bought some Vegan cheese, hence I can now try your recipe. It looks great. Your whole site has the most amazing looking recipes including the chocolate cheesecake which I am going to make for Xmas day, try out on my family. Thanks

  14. Miriam Says:

    Vicki Hi there and welcome to my site – thanks for your comment. Congrats for your decision to be vegan and have been so the last 2 months, that really is fantastic. I look forward to your feedback on the Frittata (hope you have vegan cheese that melts, as the outcome does depend somewhat on that factor) – thanks also for your wonderful compliments. I advise you to make the cheesecake a day in advance (the night before will do), that way it will cut beautifully and taste great too – will let you be the judge of that Vicki and look forward to your feedback soon. Happy Holidays !

  15. Vicki Says:

    My first attempt at a truly Vegan meal (recipe that is) rather than just putting raw food on a plate. Just lovely, I did try vegan soy cheese for the first time as well, and found it didn’t grate well, so I just broke it up in small pieces, which still turned out well, made the meal taste creamy. I have now frozen the cheese and have found it grates well frozen. I will try this recipe again, I am sure I will get better at it. Fantastic blog, great looking photos too.

  16. Miriam Says:

    Vicki Hi there and thanks for dropping by with your comment – good tip about the vegan cheese – freezing it ! Thanks also for your compliments much appreciated. Happy Holidays and a Peaceful and Prosperous New Year 2012 to you !

  17. Willy Says:

    Vicki, thanks so much for your recipes. I was wondering if you would be able to mention what brand cheeze you use. I’ve used D**** and tho it melts, the taste is too fake and potato-ey… if that makes sense. thanks!

  18. Miriam Says:

    Hi Willy, hope you manage to make this recipe, but some kind of vegan cheese will be needed for this dish – do they make another flavour of cheese instead of the potato one you mention ? May be it would work better if so. I used Redwood brand for this. Cheers !

  19. chance Says:

    excellent and thank you .

  20. Miriam Says:

    Hi there Chance and welcome here. Hope you enjoy it. Cheers & Happy Holidays to you !

  21. Lynn Says:

    Oh how I wish I could find a vegan cheese that I can stomach. I dont like the taste of any I have tried so far. I am looking into a brand that is made in Switzerland….Vegusto….supposed to be the nicest. Apart from the cheese issue…….your vegan fare is absolutely fantastic..and I get many ideas for the evening meal by just glancing through your ingredients..then head for the kitchen to see what I have got in…and do my own version as close as I can get to yours…..keep them coming Miriam..and a big hug and thanks…x

  22. Miriam Says:

    Lynn Hi there and thanks for dropping by here with your comment. I agree about the cheese issue Lynn. I have been working on vegan cheeses here at home for a very long time indeed. I am publishing one of my cheeses that melts and tastes good in my forthcoming book. It melts and is great with mac and cheese, pizza, toast, pannini as well as other dishes – it is one of the most missed food items in the vegan pantry and I hope that my cheese hits the mark, as I myself confess to missing it very much and this has been a huge inspiration for me to create as best a vegan cheese as possible. Very best to you Lynn.

  23. Lynn Says:

    Wow..you mean you are creating a fake cheese that is better than anything so far??? Cant wait..!!! Its the only item of animal food that I miss…….but as time goes by the desire for it lessons……thankfully….xxx

  24. Miriam Says:

    Lynn Hi there and thanks for your comment. I cannot say with any certainty or guarantee that it will be the best – I have tasted only a couple of commercial ones and a handful of homemade ones from a book and online – I can say that mine is better suited to the taste of my family and myself though. My desire for cheese has not altogether gone away, I still crave it and loved it, but the cheese/s I am making just seem to satisfy that craving ! Best to you and enjoy !

  25. Joe Says:

    Hi we used to make this with eggs before we saw the light :)
    Now I will try to make this without the eggs and see what turns out.

  26. Miriam Says:

    Hi there Joe, you can buy Orgran (egg replacer below is a link to what the packet resembles) from the health shops and supermarkets these days – if you don’t see these items ask for them. You have Good Earth in St Julians, Casa Natura in Sliema (next to Tower Supermarket), you have Shanti in Mosta – ALL these places stock Egg replacer and indeed Agave Nectar. Hope this helps. Best to you ! http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/316644_Orgran_No_Egg_200g__equal_to_66_eggs_.html

  27. Joe Says:

    Guess what Miriam? I made the frittata today and it turned out excellent better than the one with eggs mum used to make. Even my two furry kids liked it. I had no tomatoes in stock so I used 2tbs of Ketchup.

  28. Miriam Says:

    Hi there Joe, that sounds great ! Glad your furry kids enjoyed it too – a win-win situation all round. Best your way Joe.

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