Husband’s Make Plant-Based Frittatas

I’ve got it made! It’s not just my husband who likes to cook and has embraced the plant-based lifestyle. So does my brother-in-law. It rocks my world when these two husbands commandeer the kitchen as they recently did. They partnered to make an amazing plant-based frittata and served it for our Mother’s Day brunch.

They also made sure to include some roasted brussel sprouts and finished off the meal with the opportunity to dip fresh fruit into some chocolate fondue.  The recipes found below have been adapted to fit into our plant-based lifestyle and were enjoyed by the entire crowd. Both omnivores and herbivores alike.

I’ll admit it’s wonderful to be served any meal but extra special when it’s made from the heart.  It was made even more special as the husbands had our kids pick some oranges from our backyard trees and made some tasty mimosa’s both “adult” and kid rated versions.  What a delightful day!

Not Just for Brunch

Clearly you don’t need any husbands to make this plant-based frittata. But whoever makes them will be considered a kitchen rock star because it’s such a tasty dish.  The bonus is that this little gem of a dish is perfect for your next brunch or are also great for dinner.

What’s also really cool about husbands who are plant-based cooks is that they love to experiment in the kitchen.  What’s even better about that is the fact that when they get an idea in their heads about what they can make, I am not the only one who enjoys the results of their collaboration.

Let’s just say the Mother’s Day brunch wasn’t the only thing these two guys knocked out of the park. One day I’ll share what they make on other occasions like Super Bowl Sunday and other special events!

I certainly hope that you will be able to enjoy some of these tasty treats even if you must make them for yourself.

Happy eating!

P.S. If you’re new to the plant-based lifestyle and are looking for a place to learn and gain some support and encouragement, join our free private Facebook group called Judy’s Newbies.  Learn to take charge of your health and stay the course with the whole food plant-based lifestyle.  Join Judy’s Newbies today!

Print

Roasted Potato & Caramelized Onion Frittata

This easy to make plant-based frittata is perfect for brunch or even dinner. It takes approximately 1.5 hours from start to finish and it's a crowd pleaser for any type of eater. 

Course Breakfast

Keyword Plant-Based Frittata

Servings 4

Author Adapted from Leafy Greens and Me

Ingredients

• 16 oz. Package of regular organic tofu , drained Not silken or extra firm tofu
• 3 pounds Baby red potatoes left unpeeled, washed, dried and sliced
• 2 medium Onions cut in half and thinly sliced
• 3-4 Cups (1 bunch) Organic baby spinach
• 1 tbsp Minced fresh thyme leaves
• 2 tbsp Minced fresh chives, divided
• 2 tbsp Nutritional yeast
• 2 tsp Black Salt Can be found at Indian grocers
• 11/2 tsp Turmeric powder
• 1/8 tsp Cayenne pepper
• 1 cup Filtered water
• 1 medium Tomato Sliced
• Salt and Pepper to taste

Instructions

1. Preheat oven to 450 degrees

   
   

2. Wash, dry and slice potatoes into ¼” slices and toss fresh thyme,salt and pepper and roast on a sheet or tray lined with parchment paper or silicone mat for approximately 20-30 minutes until golden brown, flipping once during roasting.

3. Slice onions and add salt and pepper and place another sheet tray and roast until caramelized about 15-20 minutes.

4. Remove potatoes and onions from the oven and let cool.
5. Turn oven temperature down to 350 degrees.

6. In a food processor or blender, add tofu, nutritional yeast, black salt, turmeric, cayenne, filtered water and blend until smooth.
   

7. In a cast iron pan (or medium frying pan) add a little water (or vegetable broth) and saute spinach leaves until just wilted.
   

8. Place tofu mixture in a large bowl and stir in 1 tbsp minced chives, onions, potatoes and spinach.
   

9. Heat a cast-iron pan (Can use same skillet that sauteed spinach) or a 9x13 baking dish (doesn’t need to be heated) and spray lightly with olive oil (optional). Immediately add frittata mixture and smooth top with a spatula. Pan will be very full.
   

10. Place in oven and bake for 20-25 minutes until firm and top is lightly browned.
    

11. Remove from oven and let cool for 10 minutes before cutting into wedges.
    

12. Garnish with minced chives and sliced tomatoes