Studded with red and green vegetables and baked in a springform pan, this flavorful frittata is especially festive to serve around the holidays. It can be enjoyed for brunch, lunch or a light supper. Using a springform pan makes it easier to serve, but if you don’t have one, the frittata can be prepared in an ovenproof skillet or baking dish.
Vegetable Frittata [Vegan]
- 2 teaspoons olive oil
- 4 scallions or 1 small yellow onion, chopped
- 1 medium zucchini, halved lengthwise and thinly sliced
- 3 large cloves garlic, run through a garlic press
- Salt and freshly ground black pepper
- 1 large roasted red bell pepper (fresh or jarred), chopped
- 1 pound firm tofu, drained
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 small ripe tomato, chopped
- 1/4 cup pitted Kalamata olives, coarsely chopped
- Preheat the oven to 375 degrees F. Lightly oil a 9-inch springform pan or spray it with cooking spray. Set aside.
- Heat the oil in a skillet over medium heat. Add the scallions and zucchini and cook until softened, about 5 minutes. Stir in the garlic. Season to taste with salt and pepper and cook 1 minute longer. Stir in the roasted red bell pepper. Remove from the heat and set aside.
- In a food processor or high-speed blender, combine the tofu, nutritional yeast, cornstarch, lemon juice, onion powder, and basil. Add 1/2 teaspoon of salt and black pepper to taste and blend until smooth. Combine the tofu mixture and the vegetable mixture in the prepared springform pan, folding to mix, then spread it evenly in the pan.
- Bake until the frittata is firm and golden brown, about 45 minutes. Carefully remove the sides from the springform pan and top the frittata with the chopped tomato and olives.
- Cut into wedges and serve hot.
Variations: Add 2 cups coarsely chopped fresh baby spinach when cooking the vegetables; substitute chopped green olives for the kalamata olives; top with shredded fresh basil leaves.