Cast-Iron Skillet Frittata, Four Ways
A delicious and versatile frittata made with tofu and chickpea flour, perfect for breakfast or brunch. Customize with your favorite add-ins for endless possibilities!
Equipment
- Cast-iron skillet (10 inches [25 cm]), Food processor or blender, Mixing bowl, Measuring cups and spoons, Knife, Cutting board
Ingredients
- Cast-iron skillet 10 inches [25 cm], Food processor or blender, Mixing bowl, Measuring cups and spoons, Knife, Cutting board
Ingredients:
Frittata Base:
- Oil or nonstick cooking spray
- 12 ounces 336 g extra-firm tofu, drained and pressed
- 1 cup 120 g chickpea flour
- ¼ cup 30 g nutritional yeast
- 1 tablespoon 8 g garlic powder
- 1 tablespoon 8 g onion powder
- ½ teaspoon turmeric
- ½ cup 120 ml plain soy or other nondairy creamer
- ¼ cup 60 ml vegetable or canola oil
- Salt and pepper to taste
- Add-ins choose one of the following, or mix and match:
Frittata Denver:
- 1 red bell pepper seeded, cored, and diced
- 1 green bell pepper seeded, cored, and diced
- 1 cup 160 g diced red or yellow onion
- 1 cup 150 g diced Ham Fauxsage
Frittata Mediterranean:
- 8 sun-dried tomatoes packed in oil, chopped
- 12 large-size basil leaves tightly packed, then cut into a chiffonade
- 1 tablespoon 15 g minced garlic
Frittata Lorraine Americana:
- ½ cup 50 g imitation bacon bits, or 1 recipe Seitan Bacon Crumbles
- 14 ounces 392 g frozen or canned spinach, thawed and drained
- 2 tomatoes seeded and diced
Frittata Mexicana:
- Mix all the add-ins together
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a food processor or blender, blend all the frittata base ingredients until smooth.
- Set aside.
- In a separate bowl, mix together all the add-in ingredients and divide in half.
- Transfer the base mixture to a mixing bowl and fold in one-half of the add-ins.
- Pour the base mixture into a well-oiled cast-iron skillet (10 inches [25 cm] is ideal, or use a pie pan if you don’t have a cast-iron skillet).
- Sprinkle the remaining add-ins on top of the frittata mixture.
- Bake, uncovered, for 45 minutes.
- Remove from the oven and let set for 10 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of mixed greens or a fresh tomato salad for a balanced meal.
Wine Advice:
A crisp white wine like Chardonnay pairs well with the savory flavors of this frittata.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 12 g | Protein: 16 g | Fat: 13 g | Fiber: 4 g | Sugar: 3 g | Salt: 0.6 mg
