for 2 persons

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  • 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.