Preheat the oven to 375°F. Prepare pie dish by lining bottom with parchment paper and greasing the edges with extra oil.
Heat a skillet over medium heat and add oil and sweet potatoes. Sauté for 5 minutes. Add onions and sauté for an additional 5 minutes or until translucent. Add peppers, zucchini and garlic and sauté until tender crisp. Add tomatoes and red pepper flakes and sauté for 1 minute. Remove from heat.
In a food processor or blender, combine remaining ingredients and process until creamy and smooth. Add additional seasonings to taste. In a large mixing bowl, combine cooked veggies and tofu mixture. Slowly spoon this into the prepared pie dish. Bake in preheated oven for 35-40 minutes until the top is firm to the touch. Remove from oven and let sit for 10-15 minutes. Carefully flip the frittata out onto a serving dish and remove parchment paper.
Try topping with avocado slices, tomato, hot sauce, or salsa. This frittata would also be great on a bed of leafy greens!
from the NSM Nutrition Team recipe box
Here is a fun play on an “eggy” favorite. Feel free to mix and match whatever veggies you have on hand. This would also be great with spinach, mushrooms, asparagus, etc. Be creative! This recipe also recommends Kala Namak, which is a special sulfuric Himalayan salt. This sulfuric salt is a great way to add an “eggy” taste to vegan renditions of egg dishes (like scrambles, frittatas, or quiche).
dairy-free, gluten-free, vegan
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