Allergens
Egg Breakfast – Fall Vegetable Frittata
Fall vegetable frittata with leeks, baby kale, mushrooms, butternut squash, vegan mozzarella & vegan cream cheese (Violife) & dill, served with roasted yukon gold potatoes (or roasted sweet potatoes) and a side of dairy-free chipotle mayo.
Macronutrients in graphic below do not include side sauce.
Macros of chipotle mayo alone:
Cal: 140 / Carbs: 0g / Fiber: 0g / Fat: 14g / Protein: 0g
Out of stock
Allergens
Nutrition Facts
Calories
Protein
Carbs
Fat
- Calories410
- Protein20g
- Carbs41g
- Fiber6g
- Fat18g
Ingredients
*= Organic
Eggs (Cage Free), Vegan Cream Cheese (Filtered Water, Coconut Oil, Potato Starch, Salt (Sea Salt), Glucono-Delta-Lactone, Flavor (vegan sources), Olive Extract, Vitamin B12.), Leeks, Vegan Mozzarella (Shredded Violife) (Filtered Water, Coconut Oil, Food Starch-Modified (Potato & Corn), Corn Starch, Salt (Sea Salt), Mozzarella Flavor (Vegan Sources), Olive Extract, Beta Carotene (Color), Vitamin B12, Powdered Cellulose Added to Prevent Caking.), Butternut Squash*, Mushrooms Cremini*, Baby Kale*, Kosher Salt, Parsley (Fresh)*, Black Pepper (Ground)
Be the first to review “Egg Breakfast – Fall Vegetable Frittata”