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.
½cup50 g imitation bacon bits or homemade Seitan Bacon Crumbles
14oz392 g frozen or canned spinach, thawed and drained
2tomatoesseeded and diced
Mexicana Frittata:
1cup110 g store-bought soy chorizo or Seitan Chorizo Crumbles
½cup32 g diced scallion
½cup48 g fresh cilantro leaves, chopped
1tspground cumin
1tspground coriander
Nondairy sour cream and additional chopped scallionfor topping
Instructies
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.