Recipes - Breakfast, Cooking

HomeAll recipesBreakfast, Cooking •Vegan Leek, Potato & Lemon Thyme Frittata - Orgran

Vegan Leek, Potato & Lemon Thyme Frittata - Orgran

  • Prep Time: 25m
  • Cook Time: 20m
  • Total Time: 45m
  • Serves: 8



Frittata Ingredients:

  • dairy free margarine or vegan butter
  • 2 leeks, white part only, halved lengthwise, thinly sliced
  • 2 cloves garlic, crushed
  • 8 sprigs lemon thyme, leaves picked
  • 2 large desiree potatoes, peeled, cut into 2cm pieces
  • 1/4 cup flat-leaf parsley, chopped
  • (1/2 cup) finely vegan cheese

Vegan Egg Ingredients:

  • 100 ORGRAN Vegan Easy Egg™
  • 500 millilitres water

Spring Onion Dressing Ingredients:

  • 2 spring onions, trimmed, roughly chopped
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 teaspoons white balsamic vinegar (see note)
  • 2 teaspoons lemon juice
  • 1 teaspoon caster sugar
  • 2 cloves garlic, crushed
  • 1/4 cup (60ml) olive oil

To Serve - Optional:

  • rocket and chargrilled vegetables


Spring Onion Dressing Method:

  • To make spring onion dressing, process all the ingredients in a food processor until combined. Season with salt and pepper. Makes 80ml (1/3 cup).

Frittata Method:

  • Preheat oven to 200°C/390°F. Melt half the vegan butter in a frying pan over medium heat. Add leeks and garlic, and cook, stirring occasionally, for 10 minutes or until leeks are soft.
  • Boil the potato slightly, not until fully cooked, but to ensure they are fully cooked later on.
  • Meanwhile, melt remaining vegan butter in a different frying pan over medium–high heat. Add thyme and partially cooked potatoes, and cook, turning, for 5 minutes or until golden. Using a slotted spoon, remove potatoes and drain on paper towel. Add half the potatoes to the leek mixture and season.
  • Place parsley, parmesan and Vegan Easy Egg™ mixture in a bowl and whisk to combine. Pour mixture over leek mixture and add the remaining potato and stir gently to combine. Transfer it to baking pan (serve 2 for 17cm round baking pan) or oven-proof frying pan to the oven and bake for 11-15 minutes or until frittata is firm but still slightly wobbly in the centre (it will continue to cook).
  • Drizzle with a little dressing and serve with remaining parsley and spring onion.