Easy Vegan Frittata

Are you looking to add more plant based meals to your diet? This vegetarian frittata recipe is made without the traditional eggs, cheese or milk, yet still has a satisfyingly rich flavor and can be loaded up with all your favorite veggies.

Why This Recipe Works

– Contains NO dairy, eggs or meat – Great recipe for anyone with dietary allergies – Gluten free

ingredients

Heat the olive oil in an oven-proof skillet (a cast iron skillet or oven-safe pan can be used) over medium to medium high heat.

HEAT OIL, ONIONS, ADD VEGETABLES:

Add the onion and saute for 3-5 minutes until lightly brown. Add potato, zucchini, bell pepper and tomato. Cook for another 2 minutes.

In a high-speed blender or food processor, blend the tofu, nutritional yeast, cornstarch, turmeric and plant based milk until smooth.

PREPARE TOFU MIXTURE:

Pour the tofu mixture over the cooked vegetables directly into the oven-safe skillet and mix everything together.

MIX TOGETHER:

Bake for 35-40 minutes at 375 degrees F (180 C) until this vegetable frittata is set in the middle, the edges of the frittata are light brown, and the dish is slightly golden on top.

BAKE & SERVE:

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