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

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. 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.