Tried a new recipe this morning for breakfast – vegan frittata.
Just out of the oven.
Supposed to let it sit for a bit before cutting it, to let it firm up a bit. But we were hungry....
Totally delicious!
Ingredients:
1/4 cup olive oil
1/3 cup chopped onion
1/4 tsp. garlic powder
2 medium baked potatoes, peeled and cut into chunks
1/3 cup chopped broccoli, lightly steamed
1/2 cup lightly steamed Swiss Chard (I had some frozen from our garden)
1 tsp salt
black pepper to taste
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast
cheese (optional) – I skipped this
Preparation:
Preheat oven to 325 degrees. In a large frying pan, sautee the onions
and garlic powder in olive oil for 2-3 minutes. Add potatoes, salt and
pepper, and sautee for a few minutes, stirring occasionally until
potatoes are golden brown. Since they are already cooked you’re just
giving them a bit of color and heating them up. Once this is all
heated, add salt/pepper and any other vegetables. If you want
mushrooms, slice them and add them to the onions at the beginning.
Other ideas: add sliced mushrooms, squash, green onions, sliced olives, fresh tomatoes, green beans, asparagus, pretty much anything. Just reduce the amount of potatoes a bit if you want to add a lot more vegetables. If you like more garlic, you can use up to 4 cloves of fresh garlic, crushed.
Blend tofu, soy sauce, and nutritional yeast in a food processor or
blender until well mixed. Mixture will be somewhat thick. Add to the
potatoes and vegetables mixture, stir to combine and pour into a greased
pie pan.
Cook 45-50 minutes, until top is firm and cooked all the way through.
While your frittata is still hot, sprinkle the top with cheese if
desired. Allow the frittata to cool slightly before slicing and
serving, as this will help it set and firm up a bit more.
Mish just looked very comfortable and pleased with things, so I took his picture.
We had three inches of snow fall yesterday, and the prediction is for several more days of snow. Nice winter weather.