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One of the most common substitutions I am asked about is eggs. Many people are plant-based/vegan; others are avoiding eggs because their doctors told them to; and eggs are one of the most common food allergens. When I offer a sub for eggs, I consider how the eggs are used in a recipe. Are they binding a batter together? Are they adding lift? Are they the bulk of a dish, like a scramble or a frittata?Continue reading