Nora Cooks · by Nora★ 4.8 (16)
Potato Leek Vegan Frittata
NUTRITION · PER SERVING65M COOK
CAL 19%·PRO 36%
CARBS 34G36% OF CAL
8G FIBER17G OTHER9G TOTAL SUGAR
FAT 20G49% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan vegan frittata with a blended tofu filling, potatoes, leeks, and sun-dried tomatoes. It's a show-stopping brunch or breakfast that's hearty and satisfying.
mainamericanegg dishtofu⚙️ food processor🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 3 medium russet potatoes (peeled and diced into 1/2 inch cubes)
- 1 leek (chopped)
- 1/3 cup chopped sun dried tomatoes (in oil or dried)
- 14 ounce block firm tofu
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1/2 cup unsweetened almond milk (or soy/coconut/cashew)
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried turmeric
- 3/4 teaspoon salt
- few shakes black pepper
- sliced avocado
- fresh chopped parsley
- sliced tomatoes
- arugula
At a glance
PER SERVING · TIME 65M
CAL 19%·PRO 36%
CARBS 34G36% OF CAL
8G FIBER17G OTHER9G TOTAL SUGAR
FAT 20G49% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 370mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1009mg
- Calcium
- 703mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.