The Great Vegan Frittata

“Wrapped Shitless” would be the phrase used to describe my feelings after cooking with Orgrans Easy Egg.

The first time I cooked with this delicious yellow powder I created a reasonably successful vegetable frittata without trying too hard. I just followed the directions on the back to make the batter, added spices and dumped in whatever veggies I had in the fridge. I knew straight away it needed extra flavouring, after reading reviews, some vegans found out the hard way. Your vegan egg creations will be tasty and good to go if you follow these few tips;

  1. TASTE. Heaps of vegans have been saying this product tastes yuck. I have tried it scrambled on it’s own and yes, it is bland. BUT remember, this is a BASIC mixture. It’s ready for you to add your own flavours. Great spice pairings are onion, garlic, paprika, chives, parsley, savoury yeast flakes, vegan chicken stock, chilli, salt and pepper. Try getting creative with the herbs, the mixture is there to be built upon to your own personal taste preferences. For me, this mean dicktins of garlic. So. Much. Garlic.
  2. OIL. I have tried only adding 1 tea spoon of oil, ya know, trying to be healthy n shit. But alas, the texture went weird and it didn’t bind as well. It also kinda went sloppy in the fridge overnight. If you do omit the oil or use less of it, eat it straight away as it doesn’t keep texturally.
  3. TEXTURE. Which brings me to my next point. Done properly this keeps in the fridge 2-3 days. After that and it goes soft. It does go back to normal after a quick nuke in the microwave but there’s no way you would be able to eat it cold.
  4. OVERLOADING. Add whatever vegetables you want but don’t overload it! Too many and it won’t hold together. This recipe mainly calls for Mushrooms and peas, but you can put whatever you like in there! Capsicum, grated carrot, cooked sweet potato, zucchini and tomatoe go great. Smothering  in vegan cheese and noosh is also a viable option.

SO! After a few trials and tweaking I now present to you ‘The Great Vegan Frittata’.


For the egg mixture;

  • 150g Orgrans Easy Egg
  • 700- 720ml room temp water
  • 4 Tbsps. olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 heaped Tbsps. Nutritional Yeast Flakes
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • cracked pepper to taste

The rest;

  • 3Tbsp olive oil
  • 2 Tbsps. finely chopped parsley
  • 1 cup finely chopped spring onion
  • 2 cloves finely chopped garlic
  • 2 large mushrooms sliced
  • 1 cup roughly chopped baby spinach
  • 1 cup cooked peas
  • 1/2 cup cashew cream (see cashew cream recipe)
  • Pinches of Savoury yeast flakes, paprika, parley and cracked pepper to garnish


  1. Add 1 Tablespoon of olive oil to frypan and cook spring onion, garlic cloves and mushrooms on medium heat for 10-15 minutes.
  2. Meanwhile, in a bowl whisk together all egg mixture ingredients until a smooth thick consistency is achieved.
  3. Add cooked contents of frypan, peas and baby spinach to the batter and stir well.
  4. Coat frypan evenly with remaining olive oil, being sure to coat the sides. It’s ok if juices from the veggies still remain! Heat fry pan to a medium heat.
  5. Tip mixture into frypan, spreading evenly to the sides. The batter should make a slight sizzle as hits the pan.
  6. Cook on medium heat for 10-15 minutes. You should be able to lift with a spatula once it’s half cooked through.
  7. Take the frypan and put under a high heat grill for 10- 15 minutes. Allow the top to brown slightly.
  8. Allow to cool in the pan for 15-20 minutes. Once cooled, the frittata should slide out of the pan with a little persuading from your spatula.
  9. Top with cashew cream, savoury yeast flakes, paprika, parsley and little cracked pepper.
  10. Cut like a pizza and serve!

This recipe can be halved and cooked a smaller pan. Although I have halved it and put in a large pan- it comes out super thin and cooks super quick! Still tasty as!

What an impressive dish to take to Easter festivities to impress and share with family and friends! This works great as finger food as it holds its shape well and is easy to eat in your hands.

As a meal I would serve this with a salad and wedges.

Enjoy and tag me in your Frittata creations on Instagram or Facebook



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