ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Provided by Kozmic Blues
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3
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Mee Lay
[email protected]I wasn't a fan of this frittata. I found it to be bland and dry.
farah zeeshan
[email protected]This frittata is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Prince Ekpendu
[email protected]I've tried several vegan frittata recipes, but this one is by far the best. It's so flavorful and moist.
Mingeli Johannes
[email protected]This frittata is a great way to use up leftover rice. It's also a great option for a gluten-free breakfast.
N K
[email protected]I love that this recipe is so versatile. You can add any vegetables you like.
Cordarius Olive
[email protected]This frittata is perfect for a quick and easy weeknight meal. It's also a great option for meal prep.
Ferris Evans
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved it!
MD Nahid Islane
[email protected]This frittata is a great way to get your daily dose of vegetables. It's also a great source of protein, thanks to the chickpea flour.
Bamuleese Ibrahim
[email protected]I was a bit skeptical about making a vegan frittata, but I was pleasantly surprised. It was just as good as a traditional frittata, but without the eggs.
Albeit Faushner
[email protected]I've made this frittata several times now and it's always a winner. It's a great way to use up leftover zucchini and potatoes.
Michelle Stagnolia
[email protected]This recipe was a total hit with my family! Even my picky kids loved it. I'll definitely be making it again.
Nimraida Akmad
[email protected]I'm not a vegan, but I'm always looking for new and delicious vegan recipes. This frittata definitely fits the bill! It was so easy to make and packed with flavor.
Scott Jack
[email protected]This frittata was a delightful surprise! The combination of zucchini, potato, and dill was unexpected but worked perfectly together. I especially enjoyed the crispy edges.