Eggs need not apply. This frittata is vegan and just as delicious, if not more than the traditional egg laden version. This recipe was sent to me by a dear friend, who clipped it out of the Hartford Courant. Unfortunately, I could not find the original post to credit the chef, so I changed it up a bit. I never follow a recipe down to the T, anyway. This is my version:
1 bunch of fresh asparagus (snap off the tough ends and rinse)
1 small red bell pepper, chopped
3 cloves of minced garlic
Olive oil to saute vegetables
1/2 cup soy cheese, such as Daiya
1 lb of firm tofu, drained
1/4 cup water
1 tbsp oil
salt, pepper, onion powder (1 tsp)
1/2 a teaspoon turmeric (for color)
Rinse and chop veggies and sauté in a couple tbsp of olive oil until soft. Meanwhile, place rained tofu in blender or food processor with water, turmeric and spices. Process and drizzle in oil until smooth and creamy. take veggies off heat and mix in cheese. Toss until cheese is melted then add tofu mixture and spoon into 9 inch greased pie plate. Bake at 350 degrees until set, 45 minutes. Cool 10 minutes before slicing and serve with salsa if desired.
|Rinse the asparagus.|
|Saute veggies in oil.|
|Process tofu until smooth.|
Breakfast Burrito made the next day with the leftover frittata!