Vegane Frittata mit Ei, Hackbällchen und Pasta e Basta Gewürzmischung

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Vegan meatball frittata

Mmmm, how good does that look please? The frittata comes from Italy and is enjoyed there as a whole meal and in small pieces as an aperitivo. We created them vegan using our vegan egg and meatball. Bellissima!

40 mins

5

60 g Easy to Mix Vegan Egg

1/2 pack of vegan meatballs

1/2 onion

1 teaspoon dried oregano

1 teaspoon dried thyme

1 red pepper

1/2 bunch of parsley

a handful of arugula

Pasta e Basta spice

Green Sauce:

130 g soaked cashews

120ml water

1 bunch of coriander

1/3 green chili

3 cloves of garlic

Juice of one lime

1 tbsp salt

Prepare the meatballs according to instructions

Peel the onion and cut it into fine cubes

Mix the meatball mixture with the onions and the dried thyme and oregano and chill

While the mixture is cooling, wash and dice the peppers

After cooling, form the meatball mixture into small balls and fry them in a pan with oil

Prepare the Easy To Mix Vegan Egg with water and add the diced peppers

After the meatballs have been fried on all sides, add the egg mixture and simmer with a lid for about 15 minutes

While the frittata is frying, you can prepare the green sauce by putting all the required ingredients in a blender and briefly blending at the highest level

For the frittata, roughly chop half a bunch of parsley

Cut the cooked frittata into equal-sized pieces and top with some chopped parsley, rocket, green sauce, salt, pepper and the Pasta e Basta seasoning

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