Vegan Spinach FrittataSubmitted by: REDJEWEL1
IntroductionAn eggless (and vegan) take on the frittata! An eggless (and vegan) take on the frittata!
1 cup raw spinach
4.5 ounces silken, extra firm tofu
2 Tbsp. fat-free soymilk
1.5 tsp vegan egg replacer (such as Ener-G brand)
1/4 tsp fresh thyme, crushed
Dash each of sea salt and fresh ground pepper
Lightly spray a small baking dish with olive oil or no stick spray and set aside.
Clean spinach and steam lightly (about 3-5 minutes).
Mash tofu in a small mixing bowl.
Add thyme, salt and pepper and mix well.
Sprinkle egg replacer over mixture and mix well.
Add soymilk and stir well.
Add steamed spinach and stir evenly.
Place mixture into prepared oven dish, spread evenly.
Bake for 10-15 minutes, until lightly golden on top.
Serve with hot toast.
Number of Servings: 1
Recipe submitted by SparkPeople user REDJEWEL1.