This Vegan Ricotta and Veggie Frittata is the brunch for one!

While you’re eating a meal, if you don’t say “wowwww” like 28927844 times, is it really good? Well this vegan ricotta and veggie frittata is!

This frittata is loaded with caramelized onions, garlic, kale, tomatoes, vegan ricotta, vegan egg, and topped with vegan cheddar cheese!

I call this a frittata for one because I used an 8 inch skillet. If you’re making this for more than one person, I recommend doubling or tripling the ingredients and using a larger cast iron.

Next to the vegan ricotta, the caramelized onions really make this frittata pop!

I am all about colorful meals and by adding the kale and tomatoes, they really made this frittata beautiful.

The vegan egg mix consists of vegan egg, plant milk, vegan ricotta, salt, pepper, red pepper flake, and dried chives.

This was absolutely delicious and I would 10/10 recommend you give it a try!

Be sure to tag me @sweetgreensvegan if you share on social media

This recipe makes 1 serving. If you’re making this for more than one person, I recommend doubling or tripling the ingredients and using a larger cast iron.

Vegan Ricotta and Veggie Frittata Ingredients:

1 tbsp of dairy-free butter

3/4 cup of sliced onions

2 garlic cloves, sliced

3/4 cup of chopped kale

1/2 cup of halved cherry tomatoes

1/2 cup of vegan liquid egg

2 tbsps of vegan ricotta

1/4 cup of plant milk

1/4 tsp of salt

1/8 tsp of black pepper

a pinch of red pepper flakes

1/4 tsp of dried chives

1/4 cup of vegan cheese

Topping: Sliced green onions

Instructions:

Preheat the oven to 400 degrees

In a cast-iron skillet, over low-medium heat, add the vegan butter and let melt.

Next, add in the sliced onions and cook for 20 minutes or until lightly caramelized (see photo above). Sprinkle with salt and stir every 3-5 minutes

Add in the sliced garlic cloves, kale and cherry tomatoes. Cook for 3 minutes

While the garlic, kale and cherry tomatoes cook, in a bowl, add the 1/2 cup of vegan liquid egg, 2 tbsps of vegan ricotta, 1/4 cup of plant milk, 1/4 tsp of salt, and 1/8 tsp of black pepper. Mix with a whisk or fork. Leave chunks of the vegan ricotta in the mixture

Add the vegan egg and ricotta mix to the cast iron with the veggies. Now, sprinkle the red pepper flakes, dried chives, and vegan cheese on top

Transfer the dish to the oven and bake for 20 minutes

Let cool for 5 minutes before serving. Top with green onions and hot sauce