“Elevated Vegan New Zealand Breakfast: Mushroom and Asparagus Frittata with Smashed Avocado on Toast”

Allergens

Nut (in almond milk)

Ingredients

• 1 cup oyster mushrooms, sliced
• 1 cup asparagus, chopped
• 1/2 cup nutritional yeast
• 1/4 cup almond milk
• 1/4 cup chickpea flour
• 1 tbsp olive oil
• 2 avocados, ripe
• 4 slices of whole
• grain bread
• Salt and pepper, to taste
• Optional: Fresh herbs for garnish

Instructions

1. a. Preheat oven to 375°F (190°C). b. In a bowl, whisk together nutritional yeast, almond milk, and chickpea flour until smooth. Season with salt and pepper. Set aside. c. Heat olive oil in an oven safe skillet over medium heat. Add mushrooms and asparagus, cooking for 4 minutes or until slightly softened. d. Pour the whisked mixture into the skillet with vegetables, stirring to combine. Cook for another 3 minutes, then transfer to the preheated oven and bake for 20 25 minutes or until set and golden. Remove from oven and let cool slightly. e. While the frittata is baking, toast the bread slices. Mash avocados with salt and pepper in a bowl. f. To plate, spread smashed avocado on each slice of toast, then top with the mushroom and asparagus frittata. Garnish with fresh herbs if desired. Serve immediately.

Chef’s Insight

Experiment with different seasonal vegetables in the frittata for variety.

Notes

Be sure to use a non-stick skillet or grease the pan well to prevent sticking during cooking.