June 24

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Spinach, Broccoli, Kale & Black Rice Egg Free Frittata 

Posted by on June 24, 2016 in Egg Free, Gluten Free, Meat Free Dishes, Nut Free, Sugar Free, Vegetarian | Leave a comment

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I had a heap of veggies left over from my produce bag and figured I’d give an egg-free frittata a go. I love the tufo quiche I make, so figured I’d do something similar. I seen a frittata recently that had wild rice in it and it looked great, so went with adding it in, made it a bit more filling too.

The taste and texture were amazing, my egg eating husband loved it, and had it for dinner 3 nights in a row, which isn’t like him at all. The tofu works so well, the texture is very similar to the real thing.

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I used parmesan cheese in mine, but if you want a vegan version, just leave it out and use some nutritional yeast instead to give it that cheesy taste. It’s also a great way to use up veg, you could throw just about anything in, I think I’ll add some thinly sliced potato to mine next time as well

Suitable for: Gluten, egg, nut  & sugar free diets, also Vegetarian, and can be adapted for vegan friendly version.

Ingredients (Serves 8)

  • 2 leeks, white part only, thinly sliced
  • 4 cloves garlic, crushed
  • 1tbsp olive oil
  • 1 bunch spinach, chopped
  • 1 small bunch kale, chopped
  • 1 small/medium broccoli, broken into small florets
  • 3 x 300g packs of Silken Firm Tofu (the soft one)
  • 2 tbsp seeded mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp chia seeds
  • 1 cup finely grated parmesan (or use 1/2 cup nutritional yeast for vegan version)
  • 1 cup cooked black rice (or wild, brown, etc)

Method

  1. Heat oven to 190c degrees
  2. In a frypan, heat the oil and sauté the leek and garlic until softened. Add the broccoli, spinach & kale and stir until leaves have wilted down
  3. In a food processor, or with a hand mixer, blitz the tofu. Add the mustard and mix again. Season to taste.
  4. In a large bowl, or just into the frypan, add the tofu mixture, chia seeds, parmesan & veggies and stir to combine well.
  5. Grease a 8inch springform cake tin, then pour in the mixture. Place into the oven and cook for 40 mins, checking to see if cooked through using a skewer. Once cooked let it rest for 15 mins before removing from the cake tin.

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