📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly set frittata. Trust me on this one!
2. Grab your 9-inch cast iron skillet and lightly grease it with olive oil or cooking spray. A non-stick skillet works too, but the cast iron adds a nice rustic touch!
3. Finely chop your vegetables. I like to use a mix of colors for visual appeal and a variety of textures— think bell peppers (red, yellow, orange!), zucchini, mushrooms, spinach, and maybe some red onion if you're feeling adventurous. Oh, and don't forget to peel and dice those potatoes, or the texture will be off.
4. In a large mixing bowl, whisk together the plant-based milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Make sure everything's nicely combined; it shouldn't be chunky.
5. Add your chopped vegetables to the wet ingredients. Give it a good toss to ensure all the veggies are coated evenly in the flavorful mixture. This is where the magic happens!
6. Pour the vegetable mixture into your prepared cast iron skillet. Spread it out evenly so the frittata cooks thoroughly. If you are using a non-stick skillet you might want to put the skillet in a larger baking dish before placing it in the oven. This will make sure the skillet doesn't fall over in the oven during baking.
7. Bake for 30-35 minutes, or until the frittata is set and lightly golden brown on top. You'll know it's ready when a knife inserted near the center comes out clean. If it's still a bit jiggly in the middle, give it another 5 minutes. Every oven is different!
8. Once baked, let the frittata cool slightly in the skillet before slicing and serving. This prevents it from crumbling or falling apart.
9. Serve warm or at room temperature. Enjoy! Seriously, this is so good!