Eggless Broccoli-Tomato Frittata

Recipe by
Total Time:
1 hour
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Quinoa Thattai, Best Zucchini - Courgette Crown Bread, Easy Zucchini and Chocolate Muffins

Rate This Recipe
5

Ingredients

  • 1 - small onion, diced
  • 1 - small head broccoli, chopped (1 cup)
  • 2 tbsp - Olive oil
  • 2 Cloves - garlic, finely chopped
  • 1 - medium tomato, diced
  • 1/2 cup - fresh parsley, packed, chopped
  • 6 - medium mushrooms, chopped
  • 1 - package firm Tofu (14 ounces)
  • 1/4 cup - unsweetened Rice Milk
  • 4 tbsp - Arrowroot or cornstarch
  • 2 heaping tbsp nutritional Yeast
  • 1/4 tsp - paprika
  • 1 tsp - Dijon mustard
  • 1/2 tsp - Turmeric
  • 1 tsp - dried dill
  • 1 tsp - sea salt
  • 1/2 tsp - freshly ground black pepper

How to Make Eggless Broccoli-Tomato Frittata

  • Preheat the oven to 375 degrees F.
  • In a pan over medium heat, saute the onion and broccoli in the olive oil for five minutes.
  • Add the garlic, cover, and cook for two more minutes. Add the tomato, parsley and mushrooms, and saute for two minutes.
  • Remove from heat and cover.
  • Place the tofu between two cutting boards or two plates and squeeze excess water out.
  • In a food processor or blender, combine the tofu, rice milk, cornstarch, nutritional yeast, paprika, mustard, turmeric, dill, salt, and pepper.
  • This mixture can also be mixed by hand in a large bowl if a food processor is not available.
  • Scoop the mixture into a large bowl and mix in the sauteed vegetables.
  • Pour into a pie plate or similar-sized baking dish.
  • Bake for 40 minutes. Remove from the oven and let stand for five minutes before serving.
  • Recipe courtesy: Holy Cow Vegan