Vegan Frittata

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.8
  • Total Fat: 21.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 369.9 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 28.6 g

View full nutritional breakdown of Vegan Frittata calories by ingredient
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Number of Servings: 6


    1/4 cup olive oil
    * 1 onion, finely chopped
    * 4-5 green onions, chopped with the green and white parts separated
    * 4 cloves garlic, minced
    * 2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)
    * 2 tsp. salt, divided
    * 1/2 tsp. pepper, divided
    * 2 lb. firm tofu
    * 2-3 Tbsp. soy sauce, to taste
    * 4 Tbsp. nutritional yeast (optional)
    * 2-3 Tbsp. faux bacon bits (try Bacos)
    *1 cup sliced mushrooms


Preheat the oven to 350F. In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and saute for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes and mushrooms, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned. Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert it onto a serving plate.

Number of Servings: 6

Recipe submitted by SparkPeople user MOONLIT.

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