Vegan Frittata
Serves 4
15 mins prep
40 mins cook
55 mins total
This easy vegan frittata without eggs is crispy on the outside, tender and moist on the inside, and tastes just as good as a regular egg frittata! It's great for meal prep, and works as a healthy breakfast, lunch, or light dinner. It's also a great base recipe that you can change up in so many different ways. You definitely will not miss the eggs in this vegan breakfast frittata recipe!
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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.
Add potato, zucchini, bell pepper, tomato and cook for another 2 minutes.
In a high-speed blender blend the tofu, nutritional yeast, cornstarch, turmeric, plant-based milk until smooth.
Pour the tofu mixture over the cooked vegetable directly into the pan and mix everything together.
Bake for 35-40 minutes at 375ºF/ 180ºC until the frittata is set in the middle and slightly golden on top.
Let it cool down for 5 minutes and slice into 8 even slices. Serve with fresh herbs.
