Spinach Frittata

Prep: 20 minutes Cook: 1 hour 10 minutes Rest: 10 minutes


By Mary McDougall


  • 1 onion, chopped
  • 1 leek, sliced
  • 1/2 pound mushrooms, sliced
  • 2 cloves garlic, crushed
  • 3/4 cup water
  • 4 cups baby spinach leaves
  • 2-12.3 ounce packages silken tofu
  • 1/2 cup plus 2 tbsp unbleached flour
  • 2 1/2 tbsp cornstarch
  • 1 tbsp soy sauce (optional)
  • 1 tsp nutritional yeast
  • 1/2 tsp dried basil
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • dash cayenne
  • 2 tbsp black olives, sliced (optional)


Preheat oven to 350 degrees.

Place the onions, leeks, mushrooms and garlic in a large non-stick frying pan with 1/4 cup of the water. Cook stirring frequently for 5 minutes. Stir in the spinach and continue to cook an additional 2 minutes. Remove from heat and drain.

Place the tofu and the remaining water, along with all the rest of the ingredients, except the cooked vegetables and the olives, in a food processor. Process until smooth. Transfer to a large bowl. Add the cooked vegetable mixture and the optional olives, if desired, and mix well.

Transfer the mixture to a 10 inch deep dish silicone or non-stick pie plate and smooth down the top. Bake for 60 minutes. Let rest for 10 minutes before serving.