Ingredients:
- 1 bag of vEGGs Omelette
- 1 bag of fresh spinach
- 100 ml plant-based cream
- A pinch of nutmeg
- 1 onion, chopped
- 2 cloves of garlic, chopped
- Cherry tomatoes
- Ready vegan tart dough
Preparation:
Preheat oven to 160*C. Place the ready vegan tart dough on a dish, pierce bottom with a fork and bake until light brown. Prepare vEGGs according to package instructions. Sauté onion, garlic and spinach, add salt, pepper and nutmeg and remove from heat. Once cool, mix in the vEGGs and plant-based cream. Pour the mixture into a pie dish and top with cherry tomatoes. Bake for 60 minutes or until done.
