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Lisah's Savory Frittata

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.