E

gg-less Frittata.

This egg-less frittata makes for a great breakfast or lunch! Simply prepare in advance and put in your fridge. Then warm it up while you get ready on those busy mornings! (ps – I like it cold too, no need to heat anything up for me).

Egg-Less Frittata

Egg-Less Frittata

This egg-less frittata makes for a great breakfast or lunch! Simply prepare in advance and put in your fridge. Then warm it up while you get ready on those busy mornings! 
5 from 3 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Lunch
Cuisine WFPB
Servings 12 servings
Calories 65 kcal

Ingredients
 
 

  • 2 blocks tofu extra firm, drained well
  • 2.5 tbsp tamari
  • 1 onion sweet onion medium size, small dice
  • 1 jalapeño pepper small dice
  • 2 tsp thyme dried
  • 2 tsp oregano dried
  • 2 tsp basil leaves dried
  • 2 cloves garlic small dice
  • 1 red bell pepper diced
  • 3 cups mushrooms sliced
  • 3 tbsp nutritional yeast
  • 1 tsp Indian black salt
  • 1 tsp asafetida
  • 1 tbsp turmeric
  • 0.5 tsp black pepper freshly ground
  • 2 cups spinach
  • 0.25 cup basil leaves or any other fresh herbs
  • 3 tbsp chickpea flour
  • 3 potatoes large ones

Instructions
 

  • First, prepare your Mise en Place (French for "put in place", meaning proper planning of equipment and ingredients, measuring and cutting it all up so it is ready to go).
  • To prepare the Frittata. Crumble the tofu in a bowl and add the tamari. Mix and set aside. Also, peel and steam the potatoes (don't steam them all the way done because they will still go into the oven).
  • Sauté the onions: add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add some vegetable stock or water to deglaze and help to get the caramelization off the onions from the bottom of the pan. Sauté until they are translucent and golden. Next, add the jalapeño pepper and reduce heat to medium.
  • Once the onions are caramelized, add the dried thyme, oregano and basil and heat for another few minutes. Then add the garlic and heat for about 30 seconds.
  • Add the red bell pepper, mushrooms and the crumbled tofu and chickpea flour (add a little water to the flour and mix before adding it). Also add the nutritional yeast, Indian black salt, asafetida, turmeric and pepper. Cook for another 5 minutes until the ingredients begin to brown slightly.
  • Fold-in the spinach and a handful of fresh Italian herbs (I like to use basil). Continue to heat until the spinach is wilted.
  • Now your "egg" mixture and potatoes are done, take your springform oven pan and layer the "egg" mixture and potatoes, starting with the eggs (you will end-up with 3 layers of egg and 2 layers of potatoes).
  • Add your dish into the oven at 425°F for about 30 minutes and you are ready to eat (after you let it cool off for 15 minutes or so....).
    Egg-Less Frittata 3
  • Egg-Less Frittata 2

Notes

Indian Black salt (Kala Namak salt) is a sulfur rich salt that despite its name is pink/grey in color. Black salt is popular in Indian cooking, and once used has a very distinct sulphuric aroma. For eggless cuisine, this salt is a must and quite popular for scrambles.
If you are trying to minimize your salt consumption, another option is to use Asafetida.  Asafetida is from a giant fennel plant and also has a sulfur rich taste.

Nutrition

Calories: 65kcalCarbohydrates: 12gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 222mgPotassium: 437mgFiber: 3gSugar: 2gVitamin A: 812IUVitamin C: 22mgCalcium: 30mgIron: 3mg
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