Spinach Frittata
By Mary McDougall
Serves: 8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
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)
Directions
1
Preheat oven to 350 degrees.
2
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.
3
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.
4
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.
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