I was bit by the frittata bug last week and made this for a quick and easy breakfast dish, which then turned into a few meals throughout the week. Aside from this tasty breakfast, I created an afternoon frittata lunch over arugula, pistacios and fresh figs and a hearty supper earlier this week atop al dente buckwheat noodles, tomato sauce and vegan Parmesan cheese.
Over the years my clients have asked me, “What’s the difference between a frittata and an omelet?” Good Question, isn’t it? Well, in case you are unsure of the answer…the main difference between these two is simply that omelets traditionally have the eggs cooked and folded around the filling, while a frittata gets everything mumbled, jumbled and mixed together. I serve my frittatas at room temperature, which makes them a convenient option for ‘Cooking Once, Eating Twice’ through creating lunch and dinner plates. The thought of frittatas reminds me of getting together with friends over brunch and gives me a cozy feeling inside…suddenly it’s not about the frattata anymore, yet the overall enjoyment of a versatile dish that can be enjoyed by one (me) or a large group. For me, there’s nothing like a light egg dish combined with your favorite veggies and herbs, topped with a dollop of Greek yogurt, tomato sauce and vegan Parmesan cheese. Now, doesn’t that sound delicious?
Frittatas are a wonderful way to add a variety of veggies (and leftovers) to your meal; the flavor combinations are unlimited…simply let your imagination guide you when choosing what’s available in your fridge. It’s quite easy to experiment and hard to go wrong when creating your frittata masterpiece…it’s a fun, effortless way to whip up a quick meal anytime of the day. My flavorful pumpkin tofu frittata is packed with health benefits, which come from its rich source of vitamins A, C and K.
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 1/2 cup canned pumpkin
- 2 cups kale, finely chopped (stems removed)
- 1/2 cup sun dried tomato, chopped
- 1/4 cup vegetable broth
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 5 oz. firm tofu, drained
- 2 eggs (or egg substitute)
- 1 egg white
- 1 Tbsp. dried oregano
- 1/4 tsp. turmeric
- 2 Tbsp. fresh parsley, finely chopped for garnish
- Optional Toppings: Greek yogurt, tomato sauce, vegan Parmesan cheese
- Prepare and chop all vegetables.
- Puree tofu with eggs and egg whites, canned pumpkin, dried oregano and turmeric in a blender.
- Heat 2 Tbsp. vegetable broth with 2 Tbsp. olive oil in a large pan over medium heat; let sit for 1 minute, or until it starts to steam.
- Add onion, garlic, zucchini, bell pepper, kale and sun dried tomatoes; saute for 1 minute over medium heat. Stir often.
- Add 1/4 cup vegetable broth and balsamic vinegar. Pour tofu mixture over veggies, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes.
- Remove from heat and sprinkle with chopped parsley.
- Serve warm or at room temperature.
Here are some recent articles ‘In The News’ that I thought I’d pass along: