Roasted Vegetable Frittata Recipe

Roasted Vegetable Frittata Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 medium sweet yellow onion, finely chopped
• 1 large Yukon Gold potato, peeled and finely chopped
• 1 small red or yellow bell pepper, finely chopped
• 1 1/2 cups sliced white mushrooms
• salt and freshly ground black pepper
• 1 pound firm tofu, well drained and crumbled
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1/2 teaspoon baking powder

Method

1. Preheat the oven to 425°F
2. Spread 1 tablespoon of the oil in the bottom of a 9 x 13-inch baking pan
3. Arrange the onion, potato, bell pepper and mushrooms in the pan and drizzle with the remaining 1 tablespoon of oil
4. Season with salt and pepper to taste and place in the oven
5. Roast until the vegetables are tender and slightly browned on the edges, about 20 minutes
6. Lightly oil a 9- or 10-inch tart pan and set aside
7. In a blender or food processor, combine the tofu, yeast, soy sauce and baking powder with 1/2 teaspoon salt and 1/8 teaspoon pepper, processing until smooth
8. In a large bowl, combine the tofu mixture and roasted vegetables and stir to mix well
9. Transfer the mixture to the prepared tart pan, spreading the mixture evenly
10. Bake until the center is firm and set, about 30 minutes
11. Let the frittata cool for 10 minutes before serving

Full List of Breakfast Recipes
Full List of Frittata Recipes