This vegan, gluten-free, and soy-free frittata contains lots of flavor and nutrient-rich ingredients. Pumfo is a plant-based protein made from pumpkin seeds, and Just Egg is an egg replacement made from mung beans. Both are located in our plant-based protein section. 

This recipe features shishito peppers since we just got some this week from one of our farmers. As pepper season picks up, replace it with any seasonal peppers you have on hand.

-1 carton of Just Egg
-Pumfu Chorizo Crumble
-4-5 shishito peppers
-2 cloves of garlic
-1/2 zucchini 
-Cooking oil of choice

- Preheat oven to 375ºF. Cut up garlic, zucchini, and shishito peppers and sauté over medium heat for 10 minutes
- Crumble Pumfu over the pan, and sauté for another 5-10 minutes, adding more oil or water if needed
- Add Pumfu veggie mix to an 8-9" cast iron skillet or pie pan and pour Just Egg (shake it first) on top.
- Bake at 375ºF for 30 to 40 minutes or until the liquid in the center is set.
- Let sit for at least 10 minutes before slicing and serving. Option to sprinkle with fresh herbs. Delicious both warm and at room temp. It will keep for 3-4 days in the fridge. Enjoy!