Sunday Brunch Frittata

 
1 1/2 cups potatoes, peeled, and diced
1 1/2 T. safflower oil
3/4 cup onion, diced
3/4 cup red pepper, destemmed, deseeded, and diced
3/4 cup zucchini, diced
1 T. garlic, minced
1/3 cup green onion, thinly sliced
1/3 cup Roma tomatoes, deseeded, and diced
1/4 cup freshly chopped parsley
1 lb. firm tofu, crumbled
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
2 T. arrowroot
2 T. nutritional yeast flakes
1 1/2 t. agar-agar flakes
1 t. Dijon mustard
1 t. salt
1/8 t. turmeric
1/8 t. white pepper
 

In a non-stick skillet, saute the potatoes in the safflower oil for 5 minutes. Add the onion and saute an additional 3 minutes. Add the red pepper, zucchini, and garlic, and saute an additional 3 minutes. Add the green onion, tomato, and parsley, and saute an additional 1 minute to soften them. Remove the skillet from the heat. Lightly oil a 10-inch quiche pan or spring-form pan and set aside. In a food processor, place the remaining ingredients and process for 2 minutes or until it forms a smooth puree. Pour half of the tofu mixture into the prepared quiche pan, then all of the cooked vegetable mixture, and top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top. Bake at 375 degrees for 35-45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 15 minutes before cutting. Serve warm, cold, or at room temperature.

Yield: One 10-inch frittata

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett