Frittata Primavera

Name: Frittata Primavera
Cuisine: Italian
Ingredients: 1½ cups cherry or grape tomatoes, halved lengthwise; 1½ cups cherry or grape tomatoes, halved lengthwise; 2 tablespoons chopped fresh basil, tarragon, or Italian parsley; 2 tablespoons chopped fresh basil, tarragon, or Italian parsley; 2 tablespoons chopped fresh basil, tarragon, or Italian parsley; 1 tablespoon olive oil or 3 tablespoons water; Salt and freshly ground black pepper; 4 ounces thin asparagus, trimmed and cut into 1-inch pieces; 1 tablespoon olive oil or 3 tablespoons water; 5 scallions, minced; 4 ounces small white mushrooms, thinly sliced or chopped; ½ cup fresh or thawed frozen green peas; ½ cup fresh or thawed frozen green peas; ¼ cup nutritional yeast; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon cornstarch or tapioca starch; 1 tablespoon cornstarch or tapioca starch; 1 teaspoon dried basil or tarragon; 1 teaspoon garlic powder; Salt and freshly ground black pepper; 1 teaspoon dried basil or tarragon; 1 pound firm tofu, well drained and blotted dry; ¾ cup vegetable broth; 2 tablespoons dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This colorful frittata makes an ideal main dish for a springtime brunch. It’s an especially nice choice for a Mother’s Day meal.

Ingredients

1 pound firm tofu, well drained and blotted dry
¾ cup vegetable broth
2

Europe
Italy
Main course
Vegan
Gluten-free
Mother's Day
Brunch
Spring

Method

Preheat the oven to 375°F. Lightly oil a shallow 1½-quart baking dish or gratin dish.
In a food processor or high-speed blender, combine the tofu, broth, wine, lemon juice, nutritional yeast, cornstarch, garlic powder, dried basil, and salt and pepper