Easy Vegan Frittatas
A delicious, and protein filled vegan breakfast
Servings: 4 people
Ingredients
- 1 cup chickpea flour
- 8 oz tofu
- 1.5 cups unsweetened plant-based milk
- 1 tbsp nutritional yeast
- 1/2 large onion sliced
- 1 cup grape tomatoes halved
- 1/4 cup sundried tomatoes julienned
- 3 cups sliced crimini mushrooms sliced
- 2 tsp salt
- 1 tsp turmeric
- 1 tbsp olive oil
- 2 tbsp ground flaxseeds
Instructions
- Preheat oven to 375C.
- In a small bowl, mix ground flaxseeds with five tablespoons of water and let sit for a few minutes.
- Heat a cast iron pan over medium heat. Water fry onions and mushrooms.
- Add remaining ingredients (except sundried tomatoes), into high speed blender and blend until smooth.
- Remove half of the veggies in the pan for later use.
- Add frittata mix to hot pan, top with remaining veggies, and place in the oven for 15 minutes.
- Serve immediately with salsa, hot sauce, or ketchup!