Tuscan Vegan Frittata
Prep time: 15 mins
Cook time: 1 hour
Total cook time: 1 hour 15 mins
Servings: 6-8 servings
Estimated cost: $7.90
Author: Manuel Caridé
Brunch has always been a favorite time of day. Maybe it's the excuse to have some champagne or just how you can eat both lunch and breakfast in the middle of the day.
Now I'm not gonna lie, this recipe is not an "in and out" recipe! So use this recipe if you are planning on impressing someone you are inviting to brunch. Like if your mother in law says "Hey I'm swinging by this weekend and I'm gonna have brunch with you boys!" ... ya know.. we all can relate huh?
Ingredients
Prep Work
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Cook 2 cups of brown rice (2 cups rice to 4 cups water: 45 minutes on medium heat
Hashbrown Crust Link Here -
Make 1 flax seed egg: (1 Tbsp ground flax to 2 Tbsp water)
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Preheat oven to 375f/190c
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Soak/activate your sundried tomatoes in 1/4 cup of water
Skillet Ingredients
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1/2 yellow pepper, chopped
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1/2 a red onion, chopped
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4 springs of green onions/scallions, chopped with the white and green parts separate
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4 cloves garlic, crushed and chopped
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1/2 cup portabella mushrooms, chopped
Last-minute Ingredients
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3/4 C. sun-dried tomatoes, chopped
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1 C. chopped loose baby spinach
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1/4 C. of fresh basil leaves
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1 Tbsp of dried oregano (optional: 1 teaspoon of fresh oregano if you have it)
Blender Ingredients "Egg batter"
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1 lb of firm tofu (Silken won't work due to water content)
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a dash of red pepper flakes
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2 tsp Dijon mustard
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½ tsp turmeric
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2 Tbsp liquid amino acids
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3 Tbsp nutritional yeast
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2/3 C. soy or almond milk
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2 tsp tapioca flour
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1/2 tsp of olive oil
Instructions
Instructions for Crust
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In a large bowl take 2 cups of your cooked brown rice (see quick recipe above) with one flax egg and mix completely
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Next, take the mixture and add it to a springform pan/baking pan, coating the entire bottom and press it into the pan with much pressure, getting all the sides
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Place the pan into the oven and let it cook for 5 mins on 375 F / 190 C
Instructions for Batter/Filling in 3 Parts
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Preheat your skillet to medium heat. Coat your pan with olive oil, then add in your skillet ingredients from above
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Let them cook till the onions are translucent and when the water of the mushrooms have cooked out
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While the skillet ingredients are cooking add the blender ingredients, from above, to your blender or food processor. Blend on high for 3 minutes or till your mixture is incorporated completely
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*Leave the "Egg batter" alone for a moment*
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Next, add to the skillet mix, your spinach, and strained Sun-Dried Tomatoes
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Then you will add the rest of the last-minute ingredients to the skillet, from above allow them to simmer for less than a minute
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Now add your egg batter to the skillet and mix all the ingredients together
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Pour the entire mixture into your springform pan and make sure that the batter is evenly placed in the pan
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Top with your favorite non-dairy cheese (optional)
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Finaly, put your Frittata into the oven at 375f/190c for 45 mins. Or until you have reached your desired browning
CHEF NOTES
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3 Tbsp of water to 1 Tbsp of flaxseed = One flax egg
