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Green veggie frittata
This vegan frittata is full of flavour and packed with tasty tofu and crisp green vegetables – ideal for sharing at breakfast-time
Ingredients
Ingredients
- 1 tbsp olive oil
- 2 onions, finely sliced
- 3 garlic cloves, crushed
- 100g spinach
- 300g firm tofu
- 3 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- ½ tsp turmeric
- 200ml oat drink
- 40g kale, chopped
- 4 spring onions, finely sliced
- 1 courgette, grated
| Per | Serving |
|---|---|
| Energy (kcal) | 189 kcal |
| Fat | 10g |
| of which saturates | 1.5g |
| Carbohydrates | 12.5g |
| of which sugars | 8g |
| Fibre | 5.5g |
| Protein | 12.5g |
| Salt | 1g |
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and grease a 7-inch spring form tin.
Step 2
In a frying pan, heat the olive oil and fry the onions for 5-10 minutes until softened, adding the garlic halfway through. Season. Stir in the spinach.
Step 3
In a food processor, blitz the tofu, nutritional yeast, soy, Dijon mustard, turmeric and oat drink until smooth.
Step 4
Pour the cooked onion and spinach mix into a large bowl. Stir in the kale, spring onion and grated courgette, plus tofu mixture.
Step 5
Mix well and then pour into the cake tin. Place on a baking tray and bake in the oven for 45-50 minutes or until set and golden.
Step 6
Remove from the oven and allow to rest in the tin for 10 minutes. Serve either warm or cold, and accompany it with a green salad.
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