Cast-Iron Skillet Frittata, Four Ways
This versatile cast-iron skillet frittata is a one-pan wonder! Made with a tofu and chickpea base, it’s perfect for breakfast or brunch. Customize it with four exciting variations: Denver, Mediterranean, Lorraine Americana, and Mexicana.
Equipment
- blender or food processor
- Cast-iron skillet (10 inches or 25 cm) or pie pan
- Mixing bowls
- Nonstick cooking spray
Ingredients
Frittata Base:
- Oil or nonstick cooking spray
- 12 oz 336 g extra-firm tofu, drained and pressed
- 1 cup 120 g chickpea flour
- ¼ cup 30 g nutritional yeast
- 1 tbsp 8 g garlic powder
- 1 tbsp 8 g onion powder
- ½ tsp 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:
Denver Frittata:
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup 160 g diced red or yellow onion
- 1 cup 150 g diced Ham Fauxsage
Mediterranean Frittata:
- 8 sun-dried tomatoes chopped
- 12 large basil leaves chiffonade
- 1 tbsp 15 g minced garlic
Lorraine Americana Frittata:
- ½ cup 50 g imitation bacon bits or homemade Seitan Bacon Crumbles
- 14 oz 392 g frozen or canned spinach, thawed and drained
- 2 tomatoes seeded and diced
Mexicana Frittata:
- 1 cup 110 g store-bought soy chorizo or Seitan Chorizo Crumbles
- ½ cup 32 g diced scallion
- ½ cup 48 g fresh cilantro leaves, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Nondairy sour cream and additional chopped scallion for topping
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a food processor or blender, blend all frittata base ingredients until smooth.
- Set aside.
- Mix the add-in ingredients for your chosen variation in a bowl.
- Divide in half.
- Transfer the base mixture to a mixing bowl and fold in half of the add-ins.
- Pour the base mixture into a well-oiled cast-iron skillet or pie pan.
- Sprinkle the remaining add-ins evenly on top of the mixture.
- Bake, uncovered, for 45 minutes.
- Remove from the oven and let the frittata set for 10 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with fresh greens or a side of crusty bread for a complete meal.
Wine Advice:
Pair with a light, dry white wine like Sauvignon Blanc for the Mediterranean or Lorraine variations. For the Mexicana frittata, try a sparkling rosé.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 10 g | Protein: 7 g | Fat: 13 g | Fiber: 3 g | Sugar: 1 g | Salt: 0.5 mg
