After YEARS of testing out different recipes - I have finally found the perfect VEGAN frittata recipe. I was dying to try out this recipe with my new cast iron pan and it did not disappoint. This vegan frittata is a great make-ahead recipe. I reheated leftovers in the toaster oven & it turned out just as delicious - if not better!
Ingredients
1 ½ cup diced potatoes
1 small onion, finely chopped
2 cups of kale, chopped
1 soft tofu
½ cup oat milk
2 tbsp olive oil
1 tbsp nutritional yeast
½ tsp turmeric
¼ tsp salt & pepper
¼ cup water
¾ cup Eggcitables Original
Optional: vegan cheese
Instructions
Preheat oven to 375O
In a cast iron skillet, cook potatoes in ½ tbsp olive oil. Once slightly softened, add onions & kale. Cook until soft and remove from heat.
In a blender, add: soft tofu, oat milk, 1 ½ tbsp olive oil, nutritional yeast, turmeric, salt & pepper. Blend on high until smooth.
In a large mixing bowl, add Eggcitables and water then pour in the mixture from the blender. Gently whisk until smooth. Pour the frittata egg batter over the veggies in the cast iron skillet. Layer egg mixture with vegan cheese.
Bake in the oven for 35 minutes until cooked through. Let cook & enjoy!
