Packed with hearty roasted squash and red onions, then lightly grilled at the end to get those crispy golden edges, this frittata, made with Crackd The No-Egg Egg, is the perfect way to see in the cooler autumn days. The star of the show is the creamy whipped cheese and "egg" filling, so delicious and, unbelievably, completely plant-based. The secret to achieving this amazingly "eggy" filling is Crackd The No-Egg Egg, now available in Tesco stores across the UK! With the equivalent of 6 eggs per bottle, you won't miss any of the golden colour or silky richness of regular eggs with this plant-based substitute. It's also a wonderfully versatile ingredient, being pan, oven, microwave and even freezer-friendly!
<item-todo-done>3 tbsp Nooch<item-todo-done><item-todo-done>35ml plant-based whipping cream<item-todo-done><item-todo-done>100g plant-based feta<item-todo-done><item-todo-done>3 knob plant-based butter<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>1 x 346g bottle of Crackd The No-Egg Egg<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 butternut squash<item-todo-done>
<item-todo-done>1 sprig of fresh thyme<item-todo-done>
Preheat oven to 180ºC, fan setting | Large baking tray | 20cm high sided frying pan | Large mixing bowl