Zucchini Frittata

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When I was a kid, Sunday morning breakfast was a meal that none of us wanted to miss.  It was the most delicious meal of the week.  And best of all, our whole family was together.  Mom made the best hash browns from scratch.  All of us kids loved to pile her fluffy scrambled eggs on top of warm toast.  Once in awhile for a special treat, mom would make the best breakfast of all–omelets!

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When I became vegan, I still got to enjoy those delicious hash browns and toast.  Scrambled tofu even comes pretty close to replacing those fluffy scrambled eggs.  But it took me a long time and a lot of hard work to find anything that could touch cheesy mushroom-filled omelets.

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That’s when I stumbled upon this zucchini frittata recipe.  With a few slight tweaks, this simple recipe has become my new favorite vegan breakfast that reminds me of an omelet.  Top it off with a dollop of vegan mayonnaise. Make this dish for a great family breakfast that no one will want to miss!

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Zucchini Frittata
Serves 4
A sit-down breakfast to impress
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 15 min
In frying pan
  1. 1 C. (7 oz.) crumbled firm or extra-firm tofu
  2. 1/4 C. onion, minced
  3. 1/4 C. of mushrooms, sliced (canned or fresh)
  4. 3/4 C. zucchini, shredded*
  5. 1 tsp. olive oil
  6. 1/2 tsp. turmeric
  7. 1/2 tsp. garlic powder
  8. 1/2 tsp. onion powder
  9. 1 tsp. McKay's chicken-style seasoning, vegan, or 1/2 tsp. salt
  10. 2 tsp. soy sauce
In the blender
  1. 1 3/4 C. (12 oz.) firm or extra-firm tofu
  2. 2 Tbsp. cornstarch
  3. 1/3 C. soymilk
  4. 1 Tbsp. soy sauce or Bragg’s Liquid Aminos
  5. 2 tsp. McKay's chicken-style seasoning, vegan, or 1 tsp. salt
  6. 1/2 tsp. turmeric
  7. 1/2 tsp. garlic powder
  8. 1/2 tsp. onion powder
Instructions
  1. In a frying pan, combine together the crumbled tofu, onion, mushroom, and zucchini.
  2. Add in the olive oil, turmeric, garlic powder, onion powder, McKay's chicken-style seasoning, soy sauce, and cumin.
  3. Fry together on high heat until tofu is lightly-browned, approximately 5 minutes.
  4. Blend together 12 oz. of tofu, cornstarch, soymilk, soy sauce, salt, McKay's chicken-style seasoning, turmeric, garlic powder, onion powder, and cumin.
  5. Preheat oven to 400 degrees.
  6. Mix blended sauce together with fried vegetables and pour into an oiled pie plate.**
  7. Bake at 400 degrees for 30 minutes.
  8. Chill in refrigerator for 15 or more minutes for best firmness.
  9. Turn Frittata out onto serving plate.
  10. Garnish with fresh tomatoes and herbs.
Notes
  1. *You can add any other vegetables that you love such as carrots or bell peppers.
  2. **This recipe could also be baked in a 9-inch round pan or an oven-safe frying pan as well.
Adapted from Fat Free Vegan
Adapted from Fat Free Vegan
Veggie On A Penny http://www.veggieonapenny.com/
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Comments

  1. I am so excited to follow your blog. Very creative and easy to follow. I may go back to complete veganism 😀

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