Vegan Frittata

    Serves 4
    15 mins prep
    40 mins cook
    55 mins total

    My easy Vegan Frittata without eggs is a protein-packed breakfast I absolutely love! It’s fluffy, veggie-filled, dairy-free, and ready in under an hour. This eggless healthy frittata is perfect for meal prep, breakfast, lunch, or a light dinner.

    2 servings

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    1. Heat the olive oil in an oven safe pan over medium heat and add the onion and sauté for 3 minutes.  Cook for 4-5 minutes until lightly brown. 
    2. Add potato, zucchini, bell pepper, tomato and cook for another 2 minutes. 
    3. In a high-speed blender blend the tofu, nutritional yeast, cornstarch, turmeric, plant-based milk until smooth. 
    4. Pour the tofu mixture over the cooked vegetable directly into the pan and mix everything together.  
    5. Bake for 35-40 minutes at 375ºF/ 180ºC until the frittata is set in the middle and slightly golden on top. 
    6. Let it cool down for 5 minutes and slice into 8 even slices. Serve with fresh herbs.
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    Vegan Frittata - The Picky Eater