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Eggless Broccoli-Tomato Frittata Recipe

Eggless Broccoli-Tomato Frittata is a popular Continental Snack
Author :
 
On :
Monday, 30 June, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
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:

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





     

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