Happy Monday, everyone!
I wanted to pop by and share the recipe I’ve been promising you for about a week now: Egg-Free Frittata!
Being allergic to eggs makes meals like breakfast and brunch kind of difficult to navigate and plan. I never go to restaurants for those meals, because I simply will not find a menu item to enjoy (unless it’s a bowl of fruit, which isn’t exactly thrilling). Even brunch at home didn’t have too many options, until I decided to tackle an egg-free frittata. It took a couple of tries, but I finally got it just right. Enjoy!
Egg-Free Frittata (egg, nut, dairy?, and gluten free)
Ingredients:
– 14 oz. firm or extra firm tofu
– 1 tsp. dijon mustard
– Salt, pepper, cayenne pepper, Italian herbs (to taste)
– 1 tsp. olive oil
– 1/2 cup onion, chopped
– 1/2 cup bell pepper, any color, chopped
– 1/2 cup baby red potato, chopped
– 2 cloves garlic, diced
– 4 oz. fresh baby spinach
– 1 oz. prosciutto, ham, or bacon, chopped (optional)
– 4 tbsp. shredded Parmesan cheese, separated
Directions:
- Spray a 10-inch oven-safe dish with non-stick cooking spray. Heat oven to 400*F.
- In a food processor, combine tofu, mustard, and spices and seasonings. Set aside.
- Heat olive oil in a skillet over medium heat, and add onion, peppers, potatoes, and garlic. Saute until tender; about 7 minutes.
- Add spinach and prosciutto (if using) and heat until spinach is wilted; about 3 minutes.
- Once everything is cooked, add the veggies into the food processor with the tofu. Add 3 tbsp. Parmesan cheese. Blitz a few times or until incorporated.
- Pour into greased dish, and flatten the top using a spatula. Sprinkle the top with the remaining 1 tbsp. Parmesan.
- Bake for about 30 minutes, or until browned. I put mine under a broiler for about 2 minutes to get it extra brown and crispy.
- Cut into 8 servings, and enjoy!
Notes:
– For a thicker frittata, press the tofu for at least 30 minutes before using.
– To keep this totally vegan/dairy free, use vegan cheese or nutritional yeast. (I’ve never used the latter, but heard good things about it!)
Nutrition facts (per 1/8th) (calculated without meat): 81 calories, 4.8 fat, 4.6 carbs, 1.3 fiber, 6.1 protein
Liv Lives Life 
Just saved this recipe. Love the addition of tofu in it. Thanks for sharing, Liv! Hope you have an incredible Monday.
I’ve been wondering about this recipe 🙂 I like that there are potatoes and mustard in there, I wouldn’t have guessed!
This looks so eggy and wonderful. I’m incredibly impressed by how real it looks and I bet it tastes just like a frittata. So cool!
Yummm looks delicious!! 🙂
That looks amazing! I never would have guessed that it was tofu 🙂
Thanks for sharing
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I like the twist on frittata. I forget how versatile tofu can me.
Thank you so much for sharing this recipe. My family loves scrambled tofu and I’ve been meaning to try an egg-free frittata for ages, but haven’t got round to seeking out a recipe. Yours looks amazing. Such beautiful pics too! Can’t wait to give it a try!
Thanks!
I’ve never thought to scramble tofu! That’s a great idea. Do you have a recipe for it on your blog?
This is incredible creative. Well done. It makes me sad you can’t eat eggs and you can’t experience a great big brunch out. Should you ever be in my neck of the woods, I would feed you a great big egg-free brunch complete with mimosas.
Thanks, Meghan! I’d be more than happy to have brunch with you some day. 🙂
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