Vegetable Frittata & Sriracha

I love sriracha and this vegetable frittata was the absolute perfect accompaniment. Truth be told this is the first time making a frittata, never had one the old traditional way with eggs either. I must say it was flavorful, filling and I will definitely be making this again in the future for family and friends when needed. It can be served anytime of day. This is also great for using up produce that needs be used asap, it will handle a large assortment of veggies. This was as good if not better than I expected. Adding the sriracha chili sauce finishes it off nicely...it really does the trick.

Lots of  veggies make this a fully satisfying meal...

Vegetable Frittata & Sriracha

Ingredients

• 3 small potatoes, diced...either with or without the skin
• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 small zucchini, diced
• 2 cloves garlic, minced
• handful grape tomatoes, quartered
• small handful parsley or cilantro, chopped
• shake of red pepper flakes, optional

for the blender/food processor

• 1 package organic firm tofu (14/16 oz), drained
• 1/3 cup unsweetened non-dairy milk
• 1 tablespoon cornstarch
• 3 tablespoons nutritional yeast
• 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt or 1 tablespoon tamari
• 1/4 teaspoon turmeric
• 1/8 teaspoon white or black pepper, optional

Preheat the oven to 375°F.

In a pan over medium heat, saute the potatoes in the olive oil for 5 minutes, add the onion and saute until translucent. Add the peppers, zucchini, and garlic, saute until until just soft. Add tomatoes, parsley/cilantro and optional red pepper flakes, cook for one minute more. Remove from heat. I also added a twist or two of cracked pepper & himalayan salt to the veggies as well.

In food processor/blender, combine the rest of the ingredients and process/blend until smooth. Taste, adding any additional spices as desired. 

In a large bowl, fold the sauteed vegetables into the tofu mixture.

Cut a circle out of parchment paper to line the bottom of your pie dish. Spoon mixture into the lined pie dish and smooth the top. Bake for 35 to 40 minutes, or until frittata is firm to the touch. Remove from heat and let stand 10 minutes. Loosen edges of frittata. Using pot holders if needed, place plate on top of pie dish and flip so frittata falls onto plate, remove parchment paper and serve. Serves four to five. 

Notes: My top was browning when cooking, but since we are flipping don't worry too much about it. If you decide not to invert you may wish to cover lightly with foil. I also accidently cooked mine at 400 which may be why it was browning so fast, but even at 400 degrees for 35 min. it came out great!

Enjoy !

Don't forget the Sriracha :)

Recipe adapted from PETA , Vegan Vegetable Frittata