ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN

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Zucchini, Potato, and Dill Frittata - Vegan image

After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).

Provided by Kozmic Blues

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon turmeric
2 teaspoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
2 cups zucchini, shredded, squeezed dry of excess water
3 new potatoes, cubed 1/2-inch
2 -3 teaspoons dried dill
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Preheat oven to 400°F
  • Steam cubed potatoes in a veggie steamer for 7-8 minutes.
  • In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
  • Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
  • In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • Add remainder of dried spices, and stir to coat.
  • Add the shredded zucchini and potatoes and saute for 3 more minutes.
  • Add the minced fresh garlic saute for 1 minute.
  • Transfer the cooked zucchini/potato mixture to the tofu and combine well.
  • Place the tofu back into the skillet and press down firmly in place.
  • Cook in the oven at 400°F for 30 minutes.
  • Let the frittata sit for 10 minute before serving.

Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3

Mohashina Poly
mohashina_p@aol.com

Overall, this frittata is a delicious, healthy, and easy-to-make meal. I highly recommend it!


Abdulafridi Abdulafridi
aabdulafridi12@gmail.com

I'm a big fan of one-pan meals and this frittata is no exception. It's easy to clean up and it's a complete meal in one dish.


Yossef Mohamed
m_y49@hotmail.com

This frittata is a great make-ahead meal. I often make it on the weekend and then reheat it for breakfast or lunch during the week.


Jada Tea
jada@hotmail.co.uk

I love the versatility of this recipe. You can add or subtract vegetables depending on what you have on hand.


mikael moody
m-moody@aol.com

I'm not a vegan, but I'm always looking for new and healthy recipes. This frittata is a great option for a meatless meal.


Paula Watson
watson-p@hotmail.com

This frittata is a great way to sneak some vegetables into your kids' diet. My kids loved it and didn't even realize they were eating zucchini and potatoes.


Ryan Jackson
ryan_jackson@yahoo.com

I made this for breakfast and it was the perfect start to my day. It was light and fluffy, and the vegetables gave it a nice crunch.


Havoline Patrick
h-patrick50@yahoo.com

This was my first time making a frittata and it turned out great! It was easy to follow and the result was delicious. I'll definitely be making it again.


Sovo Vi
sovo88@gmail.com

I love that this recipe is vegan, but it doesn't sacrifice any flavor. The dill really shines through and gives it a unique taste.


Larry Glenn
glenn.larry58@gmail.com

I've made this frittata several times now and it's always a crowd-pleaser. It's a great way to use up leftover vegetables and it's also very affordable.


Md Mofij
md.m99@hotmail.com

This frittata was a hit! The combination of zucchini, potato, and dill was delicious, and the texture was perfect. I served it with a side of roasted vegetables and it was a complete meal.