by Kimberly Experian
End of Summer Frittata
1 russet potato, peeled & thinly sliced.
7 oz. soft silken tofu.
2 Tbsp. vegan margarine.
3 Tbsp. cornstarch or arrowroot.
1 tsp. baking powder.
1 tsp. sea salt.
1/2 tsp. ground black pepper.
1/2 tsp. turmeric.
1/2 tsp. onion powder.
1/2 tsp. garlic powder.
2 Tbsp. olive oil.
1 red onion, chopped.
1 zucchini, shredded.
5-6 fresh basil leaves.
Place sliced potatoes in a small saucepan and fill to cover with water. Bring to a boil and let cook until potato slices are tender. Drain and set aside.
In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder and garlic powder. Set aside. Set oven on broil.
In a nonstick skillet, heat oil over medium high heat. Add onions and let cook until soft and lightly browned. Add zucchini and potatoes and cook for 10 minutes. Pour the tofu mixture in and turn the heat to medium low. Mix until vegetables are coated. Smooth the top with a spatula and decorate with tomato slices. Let cool for 15 minutes.
Place skillet under the broiler and let cook for 5 minutes or until top is browned. Remove frittata from broiler and garnish with fresh basil leaves. Let set for 20 minutes, then enjoy!
