Recipes

Amazing Vegan Mexican Frittata

With Soy Chorizo & JUSTEGG

This is a Mexican version of frittata. So, if you love a good frittata and you like it best when it’s Mexican inspired, then this is the perfect recipe for you to cook. It was so simple, just sauté, pour and cover.

Voila, dinner or breakfast is ready in just a few minutes. This a yummy recipe frittata with Mexican version.

Serve this on a beautiful morning with your family. It is full of flavor that is into everyone’s taste. Add a soy chorizo and JUSTEGG to frittata. Then you will have the Mexican frittata with soy chorizo and JUSTEGG you want. This Mexican frittata recipe is an easy and delicious meal for you and for your family.

Try this recipe for a healthy and hearty frittata. This Mexican frittata recipe is so easy to make, and the flavor is amazing. You can make them a little heartier with the addition of some veggies.

his Mexican frittata is very flavorful with shredded vegan cheddar. This Mexican Frittata with Soy Chorizo & JUSTEGG is another easy, delicious variation on taco night.

Try this delicious frittata for an easy meal that everyone will love.

A simple yet filling frittata with soy chorizo and JUSTEGG!!!

Mexican Frittata with Soy Chorizo & JUSTEGG

Nicole Kearsley
I love a good frittata and I like it best when it's Mexican inspired. I used soy chorizo from Trader Joe's and JUSTEGG. It was so simple, just saute, pour and cover. Dinner, or breakfast, in under 30 minutes.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, lunch, Main Course
Cuisine Mexican, Vegan
Servings 4

Ingredients
  

  • ½ piece Red Onion chopped
  • 1 piece Poblano Pepper seeded & finely chopped
  • 1 piece Kernels from cob of fresh corn
  • ½ piece Sweet Red Pepper chopped
  • 12 ounces Soy Chorizo
  • 12 ounces JUSTEGG bottle
  • ½ teaspoon Kala Namak (optional)
  • ½ cup Vegan Cheddar Cheese shredded
  • ¼ cup Cilantro chopped
  • 1 piece Avocado For Serving (optional)

Instructions
 

  • In a large skillet over medium high heat with 1 Tbsp oil, sauté onion, poblano pepper and corn kernels for 5 minutes. Sprinkle with a pinch of salt and pepper.
  • Add red pepper and soy chorizo to skillet and continue to cook, stirring to break up chorizo, for 5 more minutes.
  • Reduce heat to medium low so soyrizo doesn't burn. Shake bottle of JUSTEGG well then pour over entire mixture. Sprinkle with another pinch of salt. Cover and continue to cook another 5 minutes.
  • If using kala namak(optional), sprinkle over mixture, then sprinkle shredded vegan cheddar over mixture. Cover and continue to cook until cheese melted, approximately 2 minutes. Remove from heat.
  • 5. Sprinkle chopped cilantro over mixture. Serve with sliced avocado.

Notes

NO RULES: As always, this recipe is highly customizable and you can always switch out ingredients.
SERVING: Serve it with sliced avocado or guacamole, vegan sour cream, or salsa.
STORING: You can keep it on the fridge for about 5 days.
FREEZING: If you freeze, you can leave it for about 3 months. It won’t come out the same though! so consider doing this only if you really need it
Keyword plant based, vegan
Tags
Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back to top button
Close
Close