Made this yesterday…. almost gone today (I did share it 😉) – so my idea of having it last the week went out the window! Haha.
Recipe from hench.herbivore on Instagram. I just edited it for my needs/likes:
- Added some seitan so that even when I divided into far more portions, the protein would stay high
- Used other dried herbs on hand
- Added kala namak / black salt for that slightly eggy taste
- Added sundried tomatoes
It's cooked at 200 degrees Celsius for 30 mins but I added another 5-10 mins on. Even better if you leave it a long while to cool before cutting. Next time I'm keen to try it with sweet potatoes.
Great with a lunch salad or just a grab and go that will satisfy!
I hope screenshots for ingredients are OK. You can jump on his Instagram for full instructions. Just look for "High Protein Vegan Frittata" on 29 September 2025.
by Louisa_Anne
Dining and Cooking