Yay, weekend! I figured I'd have more time to cook today so I made a tofu based frittata this morning. It has zucchini, red peppers, potatoes, spinach and onions in it. While it was in the oven I caught up on some television. After the frittata came out of the oven, I wanted it to rest for a while so it would set properly. If you cut into it too soon, it will be too soft and mushy. It does well to even let it set until completely cool or you can chill it for several hours in the fridge. You will have nice firm slices in that case. I will be eating this through the weekend with a nice salad. It can be served at room temp.
I cut into mine too soon so I turned the soft side away so you can see the crusty part on the sides. I served them with a sauce made from Vegenaise, dijon, ketchup and black pepper.
Yum! That looks so good, and it sounds delicious with all the veggies in it. I love the crispy edges.
ReplyDeletemannnnnn that looks amazing and makes me look forward to the release of the vegan brunch cookbook in may as i imagine it will have similar recipes. brunch food really is the best!
ReplyDeleteMmmmm! Looks great, I'd like a piece of that Frittata. ~N:)
ReplyDeleteMmmm that looks SO good!
ReplyDeletehooray for the weekend! it's always nice to celebrate with some special food!
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