Vegan Cheesy Potato, Spinach Frittata
Author: Ordinary Vegan
Recipe type: Entree
- 1 (10 ounce) package frozen chopped spinach (or fresh of course)
- 6 potatoes, peeled and chopped
- ¼ cup earth balance vegan butter
- 1 cup vegan sour cream
- 1 teaspoon salt
- Pepper to taste
- ¼ teaspoon dried dill weed
- 1 leak, sliced and sauteed
- 1 cup shredded Daiya Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a medium casserole dish.
- Cook spinach according to package directions.
- Place potatoes in a pot with enough water to cover, and bring to a boil.
- Cook 15 minutes, or until tender but still firm. Drain, cool slightly, and mash.
- Saute leek in a little vegetable oil until soft.
- In a bowl, mix the spinach, leek, mashed potatoes, vegan butter, vegan sour cream, salt, pepper and dill.
- Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until the cheese is bubbly, melted and lightly brown.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/cheesypotatofrittata/
3.2.1753