Featured Recipe: Vegan Kale Frittata (Egg-Free)
Featured Recipe: Vegan Kale Frittata (Egg-Free)
Enjoy a hearty, filling and delicious, egg-free frittata, rich in protein, calcium and B vitamins.
Servings: 8 Slices
Ingredients
"Egg"
- 1 Block “Wildwood” Organic Sprouted Tofu (397g)
- 1 Cup Chickpea Flour
- 1 Cup Nutritional Yeast
- 2 Cups Unsweetened “Natura” Almond Milk
- 0.25 tsp Black Pepper
- Sea Salt to taste
- 0.25 Cup "Sarafino" Extra Virgin Olive Oil
Veggies
- 4 Cups Kale (Chopped)
- 1 Cup Red Bell Pepper (Diced)
- 1 Cup Onion (Diced)
- 1 tbsp garlic (Minced)
- 2 tbsp "Sarafino" Extra Virgin Olive Oil
Instructions
- Preheat your oven to 375F.
- Start off by blending your tofu and almond milk in a high speed blender until smooth.
- In a bowl, combine the remaining “Egg” ingredients and thoroughly whisk in the tofu mixture.
- Set the bowl aside and prep the veggies.
- In an oven-proof skillet, sauté all the “Veggie” ingredients over medium heat for 6-7 minutes, stirring frequently.
- Pour the “Egg” mixture into the pan and combine with the veggies thoroughly.
- Bake at 375F for 40 minutes and allow for 20 minutes rest time before cutting into it.
- Enjoy with a nice side salad or on its own any time of day!
Notes
Each Slice Contains:
239 calories; 13 g protein; 15 g total fat (0 g trans fat); 14 g total carbohydrates (3 g of sugar); 62 mg sodium (Without added salt)
239 calories; 13 g protein; 15 g total fat (0 g trans fat); 14 g total carbohydrates (3 g of sugar); 62 mg sodium (Without added salt)