Garden Frittata

My quest to obtain recipes for awesome foods from my church are at last coming into fruition! There may be a cooking class starting in January, so I’m rather excited. :D

In the meantime, I have a bunch of recipes to tie me over til then, heh heh heh. You can double/triple/quadruple this if you’re bringing it to a potluck or something, but if you’re feeding just yourself, this recipe should do the trick!

Garden Frittata

Ingredients:

• 1 russet potato, peeled + thinly sliced
• 7 oz. soft silken tofu
• 2 tbsp vegan margarine (e.g. Earth Balance)
• 3 tbsp cornstarch or arrowroot
• 1 tsp baking powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 onion, chopped
• 1 zucchini, shredded (or carrots*, or spinach!)
• 1 small heirloom tomato, sliced
• fresh basil leaves for garnish (optional; could use dried basil)

Instructions:

1. Place sliced potatoes in a small saucepan and fill to cover water. Bring to a boil + let cook until potatoes are just fork tender. Drain + set aside.
2. In a blender, puree tofu, margarine, cornstarch, baking powder, pepper, turmeric, onion powder + garlic powder. Set aside.
3. Preheat oven to broil.
4. In a 9 in. oven-safe nonstick skillet, heat oil over med-high heat. Add onions + let cook until soft + lightly browned. Add zucchini + potatoes and let cook a couple more minutes. Pour in tofu mixture + turn heat to med-low. Turn the contents of the skillet a few times until all veggies are coated. Smooth the top with a spatula + decorate with tomato slices. Let cook for 15 minutes.
5. Place skillet under broiler and let cook for 3-5 minutes, or until top is nicely browned. (Check every 2 minutes to make sure it doesn’t brown.) Remove from heat and serve!

Zucchini!

Carrot! <3 (This one’s my favorite!)