Breakfast with Bravo is back, and I’m pairing an asparagus frittata with my favorite cooking competition show, “Top Chef.”

Like on the show, there’s a twist: it’s vegan, gluten-free and soy-free. The below recipe makes 1 frittata and can easily be multiplied.

Ingredients
0.5 cups vegan liquid egg replacer
0.25 cups vegan shredded cheese
5 asparagus spears

Instructions
In a small bowl, stir together the eggs and cheese. Note that for a frittata with animal eggs you would normally add salt and pepper here, but since the vegan eggs are already seasoned, you don’t need to do that.

Spray and heat a large frying pan or skillet over medium heat. Pour in the egg mixture. Use a scraper-style spatula to make sure the eggs are flat and even.

Let the eggs slowly cook, using the spatula and moving the pan to make sure the eggs are all being cooked. As it begins to set, use the spatula to lift the cooked eggs toward the center and push the runny eggs toward the outside.

After it is almost set, about 7-10 minutes, add the asparagus spears over the top.

Turn the heat down to low and cook for 2 more minutes.

Loosen the frittata from the pan with your spatula. Place your plate on top of the pan and flip it over.

If you like, sprinkle a little parsley and/or black pepper over the top.

Serve and enjoy with an episode of “Top Chef!”

The Easy Route
You can try to track down a restaurant that will have a vegan frittata or some grocery stores carry frozen vegan egg dishes. As a whole, this one might be difficult to make easier.

Also, don’t feel bad if your frittata doesn’t turn out like something from “Top Chef.” We’re dealing with egg alternatives that don’t cook like animal eggs, and you and I are not James Beard Award-winning, classically trained chefs. If it turns into a scramble like one or two of our recipe tests did, it will still be delicious.

The Pairing
I adore “Top Chef!” It is one of the OG reality shows for a reason.

There is no disturbing or incessant yelling like a lot of other food shows, no delving a little too deep into personal lives like many reality shows, plus the food challenges are inspiring, fun and mouthwatering.

I love how the show not only shares the chefs’ inventive food ideas, it also does a good job of investigating the food culture of both the cheftestants and the places where they’re competing, using that context to set the tone for many of the challenges.

There would be no “Top Chef” without the almighty trio of judges: Padma Lakshmi, Gail Simmons and Tom Colicchio. They are all great individually, but they’re unbeatable as a team.

In recent seasons of the show, I’ve loved seeing previous cheftestants come back not only as contenders but as guest judges and mentors to the current cheftestants.

The season airing right now is a great way to celebrate the show’s 20 years, bringing together judges and cheftestants from across the globe. I’m a few episodes behind between the wedding and the honeymoon, but I’m looking forward to catching up when we return next week.

If you decide to make a vegan frittata and/or watch “Top Chef,” let us know! Tag us in your Instagram posts & stories, tweets or TikTok videos: @veg_out_recipes

This is the second installment of our Breakfast with Bravo series. More:
“The Real Housewives of Beverly Hills” + Bourbon Maple Chia Oats