Weekend Frittata

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.

My Dinner Frittata.

Normally I would make something like this for breakfast to go alongside pancakes oozing with margarine and maple syrup and some smoky tempeh bacon. But when dinner came around I had no idea what to do and wanted something light and easy so I decided to make this. A frittata is kind of a cross between an omelette and a quiche. I don't miss eggs at all but if I wanted something egg-like, I can always make it with tofu. This is one of those recipes that works. The recipe is from The Ultimate Uncheese Cookbook. I like to play around with the filling. Tonight's frittata has onions, garlic, scallions, potatoes, spinach and white squash. I added sliced tomatoes on top for prettiness. Mmmm, mmm, mmm. I served it with a dollop of mock hollandaise which is pretty much a sauce made with vegan mayo, dijon mustard, lemon juice and salt and pepper mixed together. I like to squirt some ketchup in it too to give it a little sweetness as well as color.







If you want this recipe, leave a comment with your email and I'll be happy to share it with you!