- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
Lisah's Savory Frittata
Description
The nice thing about a frittata is that it is so versatile you can easily adapt it to whatever ingredients you have on hand...much like a soup. As long as you have eggs, a liquid egg product, and/or tofu for the protein which serves as the base and binder, you're in business even with or without cheese. This recipe was birthed one of those days when my food supply was low and I had to get creative out of necessity. It ended up being one of my "best frittatas ever made" according to my children - a very pleasant and welcomed surprise, for as most well know, pleasing multiple children can be a challenge! If you want to limit your egg content, simply use only 2-3 eggs and substitute a block of firm to extra firm tofu (not silken), mashed, to your recipe. Also, if using tofu, omit the coconut milk and water; only add a minimal amount of the coconut milk if you feel your egg and tofu mixture is too dry. To make this recipe also dairy-free, either use a rice or soy based cheese substitute or omit the cheese altogether. It will still turn out great. If you are on a gluten-free diet, just be sure to read the labels on all processed ingredients.
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add to shopping list Ingredients
7-8 eggs, or 2-3 eggs plus a 1 lb. block of firm tofu, drained & mashed
1/4-1/2 cup coconut milk, plain - unsweetened
1/4 cup Cold Water
1/2-3/4 cup fresh asparagas stalks, chopped
1/2 cup green onions or leeks, chopped
2 cloves fresh garlic, minced
1/2 bag or about 10 oz fresh shredded (hash brown) potatoes
1 tsp ground coriandar
1 tsp ground cumin
1 tsp Trocomare spicy herbed seasoning salt or your favorite seasoning salt
1/8 tsp white ground pepper
1/16 tsp ground cayenne pepper
1/4 cup Olive Oil
4 tsp butter or earth balance
1-2 tsp Sea salt, sparingly
1 cup mixed cheese, shredded (opt.)
1 cup sharp cheddar cheese, shredded (opt.)
Preparation
Preheat oven to 350 degrees. Melt butter in oil in a skillet on medium high heat. Do not allow the butter to brown. Saute' garlic and veggies until just tender, then add the shredded potatoes and spices, stirring well. Cook for about 2-3 minutes gently stirring to prevent sticking on the bottom of pan. Remove from heat. Wisk eggs in a bowl then add milk and cold water, blending well. Pour mixture into skillet over the veggies. Sprinkle in the shredded cheeses if cheese is desired, then gently stir to blend. Place on center rack in preheated oven and bake for 20-30 minutes. Test for doneness by inserting a clean knife or toothpick in the center. It should come out clean, leaving only a residue of the oils on the knife. Remove from oven and let sit for about 5-7 minutes before slicing into serving pieces.
You may also make mini frittatas as an appetizer by cooking in muffin tins and decreasing your baking time to 15-20 minutes.
Note: You don't want to cook the bottom of the frittata on the stove-top or too close to the bottom element of the oven, because it will overcook, stick to the skillet, and become tough or rubbery. Unlike a quiche, it doesn't have a protective pie crust to keep the egg cooking evenly throughout until done.
