1 cup Daiya mozarella cheese (not necessary, but gives an impression of egg whites in the blend when cooked)
Salad Topping
1 large cucumber
2 medium-large tomatoes
½ cup chopped green onions
2 tbsp vegan mayonnaise
salt to taste
Instructions
chop onions and saute for 4-5 mins in water or 1 tsp of olive oil on high heat, until golden brown
throw in spinach and stir in; saute until all spinach is wilted
take off heat
whisk flour, soda, lemon juice, salt and milk together in a bowl to form pancake-like batter
add dill and olives and stir in
add onion with spinach, stir in
preheat a skillet on high, then reduce to low
drizzle with 1 tsp of olive oil
Frittata
if you choose to make a frittata, pour half of the batter on a non-stick frying pan and cover with a lid
cook for 9-10 minutes, until the bottom is golden and the top has no liquid spots left (it will looked cooked)
flip over with a flexible turner and cook for 4-5 minutes or until the bottom is golden
Frittata Pancakes
if you choose to make frittata in shape of pancakes, use ¼ measuring cup, pouring batter over a heated skillet with enough space left between pancakes to expand--you will have enough batter for about 8 pancakes
cover with a lid and cook for 5 minutes on low heat, until the bottom is golden
flip over with a flexible turner and cook for another 4-5 minutes, covered
remove, and repeat until all batter has been used
Top It Off
enjoy with tomato/cucumber salad over frittata--it will add the dimension needed to make this frittata taste like an omelette
Notes
*you can use water instead
Recipe by Vegalicious at https://www.vega-licious.com/vegan-frittata-recipe/