2 Classic Beyond Breakfast Sausage™ patties
½ small sweet onion, halved lengthwise and cut into ½-inch thick slices
1 cup baby spinach
1 – 1 1/4 cup plant-based egg substitute; or 2 large eggs plus 3 large egg whites
1/4 cup grated plant-based cheese; or grated cheese, such as Gruyere
2 tablespoon plant-based milk such as oat, almond, or soy; or whole milk
Freshly ground pepper
Little gem lettuces and herbs, for serving
Extra-virgin olive oil and vinegar, for dressing salad greens
BEYOND BREAKFAST SAUSAGE™ CLASSIC
Place a 1.5-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees.
In a medium skillet, cook patties, from frozen, over medium-high heat until golden brown, about 2 minutes per side. Set aside and slice in quarters.
Reduce heat to medium, sauté onion until tender but slightly crisp, about 2-3 minutes. Add spinach; cook until wilted, about 2 minutes more. Season with salt and pepper.
In a medium bowl, whisk together plant-based eggs or eggs and egg whites, half the cheese, milk, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Stir in spinach mixture and patties into egg mixture.
Remove heated dish from oven. Immediately pour in egg mixture and top with remaining cheese and freshly cracked black pepper. Bake until frittata is puffed up and golden brown, about 15 minutes.
In a medium bowl, toss little gems and herbs with oil and vinegar. Season with salt and pepper.
Serve frittata immediately with dressed greens.
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