Delicious
Meal Ideas
FRITTATA WITH Cannelloni “Cheese” Sauce
3-4
SERVINGS
15-30
MINUTES
STUFF YOU NEED
8-10 eggs
1 cup chopped mushrooms
1 cup chopped spinach
½ cup chopped asparagus
½ cup chopped peppers
¼ cup veggie or beef broth
(Your call: bacon, ham, or whatever protein you want to shred into the mix)
Cannelloni white bean cheese sauce:
1 (15 oz) can cannelloni beans, drained
¾ cup nutritional yeast
½ fire-roasted red pepper (from the jar)
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
2 capfuls Bragg’s apple cider vinegar
Juice of 1 whole lemon
½ tsp “Chunky Garlic” paste or 2 fresh garlic cloves (Gourmet Garden works too)
1 tsp paprika
½ tsp Celtic salt
⅓ cup water
2 Tbsp Dijon mustard
Pre heat oven to 375 degrees
What to Do for the cheese sauce:
1. Dump it all in a Vitamix.
2. Smash that HIGH button. Let it rip for about 60 seconds until smooth and molten.
3. Pour it, dip it, drizzle it, drown stuff in it.
What to do after making the cheese sauce:
1. Grab a medium nonstick pan (cast iron if you’re hardcore). Heat it to medium, drop in 1 Tbsp butter, coat the pan.
2. Toss in your chopped veggies + protein of choice. If bacon, cook it first and crumble it in.
3. Sauté 3–5 minutes. Add a splash of broth if things start to stick.
4. Pour in whisked eggs, drop the heat to medium-low, and let it ride for ~3 minutes.
5. Before the oven move, hit it with 2–3 spoonfuls of that “cheese” sauce — drizzle it like you mean it.
6. Slide pan into oven. 5–10 minutes tops. Eyes on it — cooked through is perfect, burnt is tragic.
🎸 Does it taste like real cheese? Hell yes it does. 🧀⚡