VEGAN FRITTATA (SAVORY & VEGGIE-FILLED)
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

VEGAN FRITTATA (SAVORY & VEGGIE-FILLED)

NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 23%
CARBS 23G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 7G33% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan frittata with a silken tofu-based egg, loaded with roasted potatoes, peppers, zucchini, and tomatoes. Versatile for breakfast, brunch, or a light dinner.

mainitalianegg dishtofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 2 medium potatoes, diced (with or without the skin)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • handful cherry tomatoes, halved (optional)
  • 2 cloves garlic, minced
  • pinch of red pepper flakes, optional
  • mineral salt and pepper, to taste
  • 1 package (14-16 oz) organic tofu (firm or extra firm), drained (no pressing needed)
  • 1/2 cup unsweetened non-dairy milk
  • 2 tablespoons cornstarch, arrowroot or tapioca flour
  • 2–3 tablespoons nutritional yeast
  • 1-2 teaspoons mustard (any kind) or 1/2 teaspoon mustard powder
  • 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric, optional for color
  • 1/8 teaspoon pepper (black or white)
PREP
10M
SODIUM
344MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.