Broccoli and Sundried Tomato Frittata

A fritatta is an open-faced baked omelet. This is my fave breakfast recipe of all time. I make this at least three times a month. This will make enough to feed two hungry people as a main dish or as a side dish for four. Also is great as a breakfast for dinner. The original recipe is by my fave chef of all times, Isa Chandra Moskowitz, from her Vegan With a Vengeance Cookbook. I changed it up a lot with different veggies and made if offerable by omiting the garlic and onions. Enjoy!


1 1b extra firm tofu
1 tbs soy sauce
1 tsp Dijon mustard
1/2 cup nutritional yeast
2 tsp oil
1/4 tsp hing
1 head of broccoli
1/4 cup sundried tomatoes in olive oil, finely chopped and drained
1 tsp dried thyme
1/2 tsp ground tumeric
Juice of 1/2 lemon

Preheat oven to 400 degrees.

In a mixing bowl crumble tofu. Mix in soy sauce and mustard. Add in the nutritional yeast and combine well. Set aside.

In a small 8″ skillet, saute hing for about 15 seconds. Then add in the broccoli and sundried tomatoes. Sautee for about 3 more minutes.  Add the rest of the spices, saute for 1 more minute. Add lemon juice to deglaze the pan and turn off the heat. Transfer the veggie mixture back the bowl with the tofu mixture and mix well. Return to the mixture to the skillet and press well into the pan. Bake in the oven for 20 minutes. Let the fritatta cool off and solidify for 10 minutes before serving.

Posted in Savories.