Although not 100% vegan, I was able to substitute several parts of this recipe without compromising richness or flavor.


1 tbsp avocado oil, or oil of your choice

2 cups swiss chard, roughly chopped (you may substitute with any leafy green)

1 medium onion, chopped

5 eggs, whisked

2 cups non-dairy cheese, grated

1 cup almond milk





1. Preheat oven to 375 degrees Fahrenheit.

2. Heat oil in a pan over medium heat.  Add chopped vegetables and sauté for approximately 5 minutes, or until they just start to wilt.  Add a heavy shake of salt and pepper.

3. In a medium bowl, whisk together eggs, grated cheese, and almond milk until combined.  

4. Using a spatula, combine the vegetables with the egg mixture.  

5. Pour contents into a casserole dish and place in oven.

6. Bake for 35-40 minutes, or until golden brown on top and solid when poked in to with a utensil.

7. Serve!