Kitchen Companion makes the transition to leaving animals off of your plate pain-free and fun! Want to test out a recipe from Barn Sanctuary’s own meal planner? Try this delicious spinach frittata recipe. Frittatas make the ideal savory breakfast– light, fluffy, full of protein and nutrient-rich veggies. These are as tasty as they are cute! Make them ahead of time then throw them in a to-go container for a healthy breakfast on the go.
Ingredients:
Garlic: 6 cloves
Extra firm tofu: 3 blocks
Unsweetened Plant-Based Milk: 3/4 cup
Mustard: 1 tbsp
Nutritional yeast: 1/3 cup + 2 tsps
Wheat flour: 3/4 cup
Turmeric: 1 tbsp
Spinach: 6 cups
Red skin potatoes: 3
Olive oil: 1/4 cup
Directions:
- Preheat the oven to 400F.
- Peel the garlic.
- Blend the tofu, non-dairy milk, mustard, nutritional yeast, flour, turmeric and garlic in a food processor or blended until well combined.
- Wash and dice the potatoes. Heat a pan over medium with a little bit of oil or water. Sauté the potato until soft, about 5 minutes. Then stir in the spinach and heat just until wilted.
- Fold in the potato and spinach with the tofu mixture. Pour the mixture into a muffin pan. Or, you may bake it in a larger dish, if desired. Muffin pans help you portion out servings easily.
- Bake for 35 minutes, or until the top is golden brown.
