Tofu Frittata

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Preparation info

  • Servings:


    • Difficulty


    • Ready in

      45 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

I would never really think to put raw tofu in a frittata. It would just turn into a mushy mess. Leftover grilled tofu, however, becomes a great addition. This frittata is a perfect brunch dish and will actually keep decently in the fridge for a few days if you can’t get through it all right away.


  • 8 large eggs
  • ¼ cup milk
  • 2 tablespoons olive oil
  • 1 cup diced white or yellow onions
  • 2 cups thinly sliced Swiss chard
  • 1 Serrano pepper, minced
  • 6 ounces (a heaping cup) grilled tofu, cubed
  • 2 cloves garlic, minced
  • ½ lemon, juice only
  • 1 cup grated Cheddar or Pepper Jack cheese
  • Salt and pepper
  • 2 teaspoons minced fresh oregano, garnish


  1. Preheat oven to 350°F.
  2. Whisk together eggs and milk and set aside until needed.
  3. Heat a large, heavy, oven-safe skillet (12-inch cast-iron works well) over medium heat. Once skillet is hot, add olive oil and onions. Cook onions until they start to soften, about 4 to 5 minutes.
  4. Add thinly sliced chard, the Serrano pepper, cooked tofu, and garlic and stir well. Continue to cook for another minute to lightly wilt greens.
  5. Add lemon juice. Make sure ingredients are evenly spread around the pan. Then sprinkle ingredients with cheese and immediately pour in the scrambled eggs.
  6. Season the dish with salt and pepper and transfer it to the oven. Bake until eggs are firm, about 15 minutes.
  7. Remove frittata and sprinkle with minced fresh oregano. Serve immediately with a sprinkle of salt and pepper and hot sauce on the side.

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