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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