Spring Vegan Frittata Recipe
Bring bruch back for your family ... with Saturday and Sunday mornings busy with the kids' activities, friend birthday parties, and family outings, savor a great frittata. It's the quintessential item on any brunch menu or with a salda served for dinner!
With Spring upon us, it's the perfect opportunity to chop up some favorite veggies of the season and bake them in a frittata. This particular recipe has artichoke hearts, asparagus, and sun-dried tomatoes. It sings Spring and tastes like it too!
Spring Vegan Frittata
1 medium sweet onion, chopped
2 cloves garlic, minced
Â¼ cup vegetable broth
12 ounces of asparagus, tips only cut in Â½ inch pieces
1 cup sun-dried tomatoes, chopped
1 14 ounce can artichoke hearts in water, coarsely chopped
Â½ cup water
14 ounces of firm tofu, drained
2 tablespoons nutritional yeast
Salt and pepper, to taste
Preheat the oven to 400 degrees. Grease a spring form pan.
Heat the broth in a medium sautÃ© pan. Add the onion and garlic. Stir in the asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
Add the mixture to the saucepan with the vegetables.
Season with salt and pepper, to taste.
Spoon into a spring form pan. Bake for about 30-40 minutes.
Cut into wedges and serve.
Recipe from www.worldofvegan.comÂ
Frittata photos by Lana Lee Photography.