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Spinach and Mushroom Frittata

Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green. Red pepper and arugula would be great, as would zucchini and baby kale.
Course Breakfast
Cuisine American
Keyword vegan frittata
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4 servings
Author Dianne Wenz

Ingredients

  • 1 teaspoon neutral-flavored oil such as grapeseed or avocado, vegetable stock, or water
  • 8 ounces cremini or white button mushrooms coarsely chopped
  • 2 garlic cloves minced
  • 1 (14-ounce) block extra firm tofu drained and pressed
  • 3 tablespoons nutritional yeast
  • 3 tablespoons plain, unsweetened nondairy milk, such as soy or almond
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch or arrowroot
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon turmeric
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 5 ounces baby spinach

Instructions

  1. Preheat your oven to 375°F and lightly oil an 8-inch pie pan.
  2. Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Add the mushrooms and garlic, and cook, stirring occasionally, until they begin to brown. Remove the pan from the heat.
  3. Place the tofu, nutritional yeast, nondairy milk, lemon juice, cornstarch, dried basil, dried thyme, turmeric, sea salt, and black pepper into a food processor and process until smooth.
  4. Add the spinach and mushroom mixture to the food processor and pulse two or three times to incorporate. [If you don’t have a food processor, coarsely chop the spinach. Mash the tofu mixture together with a potato masher or large fork until all of the large lumps are gone. Fold the mushrooms and spinach into the mixture.]
  5. Pour the tofu mixture into the prepared pie pan and smooth it with a spatula or wooden spoon. Bake for 40 to 45 minutes, or until the frittata is golden brown. Let the frittata sit for 10 to 15 minutes to firm up a little before slicing.

Recipe Notes

Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz

Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.