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.
– Contains NO dairy, eggs or meat – Great recipe for anyone with dietary allergies – Gluten free
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.
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.
Pour the tofu mixture over the cooked vegetables directly into the oven-safe skillet and mix everything 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.