Roasted Potato & Caramelized Onion Frittata

This frittata is easy and delicious...perfect for when you don't feel like cooking or spending time in the kitchen.  And this is so much better for you than the egg version.  I actually like making dishes that would normally be eaten at breakfast and serving them for dinner instead.  I served this with sliced fresh tomatoes from my friend's garden (thanks Val, they were delicious!) and a drizzle of extra virgin olive oil.

 

 

Ingredients:

1 16oz package of regular organic tofu (not silken or extra firm), drained

2 pounds baby red potatoes, washed, dried and sliced

2 onions, cut in half and thinly sliced

3-4 cups organic baby spinach, sauteed

1 tbsp minced fresh thyme leaves

2 tbsp minced fresh chives, divided

1 tbsp nutritional yeast

1 tsp black salt (found at Indian grocers)

3/4 tsp turmeric powder

1/8 tsp cayenne pepper

Kosher salt and black pepper to taste

3/4 cup filtered water

3-4 tbsp extra virgin olive oil

Method:

• Preheat oven to 450 degrees.
• Wash, dry and slice potatoes into 1/4" slices and toss in 1 tbsp olive oil, fresh thyme, salt and pepper and roast on a sheet tray for about 20-30 minutes until golden brown, flipping once during roasting.
• Slice onions and toss in 1 tbsp olive oil, salt and pepper and place on another sheet tray and roast until caramelized about 15-20 minutes.
• Remove potatoes and onions from the oven and let cool.
• Turn oven temperature down to 325-350 degrees.
• In a saute pan, add a little olive oil and saute spinach leaves until just wilted.  Set aside.
• In a food processor or blender, add tofu, nutritional yeast, black salt, turmeric, cayenne, filtered water and blend until smooth.
• Place tofu mixture in a large bowl and stir in 1 tbsp minced chives, onions, potatoes and spinach and season with salt and pepper.
• Heat a cast-iron pan on medium heat and add 1 tbsp olive oil and swirl to cover sides and bottom on pan.  Immediately add frittata mixture and smooth top with a spatula.
• Place in the oven and bake for 20-25 minutes until firm and top is lightly browned.
• Remove from oven and let cool for 10 minutes before cutting into wedges.
• Garnish with minced chives.