Greek Frittata

Name: Greek Frittata
Cook time: 2 h
Total time: 2 h
Cuisine: Greek
Ingredients: 1 teaspoon dried basil; 3 large garlic cloves, crushed; 1 small yellow onion, chopped; 2 teaspoons olive oil (optional); 1 tablespoon freshly squeezed lemon juice; 2 to 3 tablespoons nutritional yeast; 1 pound firm tofu, well drained and lightly pressed; 1 teaspoon dried oregano; ½ cup pitted kalamata olives, coarsely chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 jarred roasted red bell pepper, chopped; 3 cups lightly packed fresh baby spinach

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Kalamata olives, spinach, and red bell pepper make a colorful topping for this flavorful frittata seasoned with lemon juice, garlic, and herbs.

Ingredients

2 teaspoons olive oil (optional)
1 small yellow onion, chopped
3 large garlic cloves

Europe
Greece
Breakfast
Vegan
Gluten-free
Mediterranean

Method

For the best flavor, heat the oil in a small skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, basil, and oregano and cook until fragrant, 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water until softened or combine them in a microwave-safe bowl with a little water,