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12 Veggie Asparagus Frittata



  • 1 500 ml jar of 12 Veggie Tomato Sauce
  • 1 large bunch of fresh asparagus (15-18 spears) cut into 1/4 pieces
  • 12 Tbsp of flaxseed (2 1/4 cups cold water to mix) to create ‘egg effect’
  • 1 large onion diced
  • 1/4 cup almond milk
  • 1 cup shredded vegan cheese 2 Tbsp of EVOO
  • salt and pepper to taste


  1. Preheat oven 375°F degrees.
  2. In a large bowl, whisk the flaxseed with water to create ‘egg effect’ add in almond milk, salt and pepper to taste.
  3. In oven safe skillet add olive oil and diced onion and cook on low until golden brown.
  4. Add in diced pieces of asparagus and cook on low until tender.
  5. Add one cup of 12 Veggie Tomato Sauce and ‘egg’ mixture and gently stir in all ingredients.
  6. Fold in shredded vegan cheese.
  7. Place oven safe pot into pre-heated oven and bake for approximately 35-40 minutes or until top is golden brown.
  8. Remove from oven, let stand for 8-10 minutes, cut quarter piece and place on dish topped with 2 Tbsp’s of 12 Veggie Tomato Sauce.

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