Frittata

Chop the onion, wipe the mushrooms clean and slice them.

Heat ½ tablespoon of sunflower oil in the skillet. Fry the onion and mushrooms over low heat for 20 minutes.

Finely chop the kale, dice the bell bell pepper and cut the sun-dried tomato into strips.

Pour the PLANT B Egg with vegetable milk into a bowl and, with a whisk, whisk in the Italian seasoning, nutmeg and salt.

Then add the kale, bell bell pepper, sun-dried tomato and onion-mushroom mixture.

Preheat the oven to 180 °C.

Pour the remaining sunflower oil into the frying pan followed by the batter for the PLANT B Egg frittata.

Cook for 7 minutes on low heat and then slide the pan into the oven. Bake the frittata for 20 minutes until done.

Divide between two plates and enjoy.