Vegan Frittata

Vegan Frittata

Ingredients:

• 12 oz pkg silken tofu, drained
• ½ cup Just Egg
• ½ cup non- dairy milk (or cashew cream)
• 1 Tbsp nutritional yeast
• 3 tsp cornstarch
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp garlic powder
• ¼ tsp mustard powder
• 2 Tbsp vegan butter
• 1 small onion, chopped
• 2 yukon gold potatoes, chopped
• 4 cloves garlic, smashed and chopped
• 1 small red bell pepper, seeded and chopped
• 1 small zucchini, chopped
• 4 mushrooms, sliced
• 2 cups baby spinach

Instructions:

1. Preheat the oven to 375°F. Grease a 9-inch springform pan or baking dish with olive oil.
2. In a blender, place tofu, Just Egg, non-dairy milk, nutritional yeast, cornstarch, salt, turmeric, garlic powder, and mustard powder. Blend until smooth.
3. In a large skillet over medium heat, melt vegan butter. Saute the onion until it begins to turn translucent, about 5 minutes. Add potatoes, cook and stir for an additional 5 minutes, or until they begin to soften. Add garlic, bell pepper, zucchini, and mushrooms. Cook and stir until almost cooked through, about 7 minutes. Finally, add spinach, cooking until spinach begins to wilt, another 2-3 minutes.
4. Stir tofu mixture into the vegetables, and then pour into the prepared springform pan.
5. Bake frittata for about 45 minutes, or until the center is firm to the touch. Allow to rest 10 minutes before serving.

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