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Baked Vegetable Frittata




Source of Recipe


February 1993 issue of _Vegetarian Times_.


List of Ingredients




Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
1 leek -- sliced
1/2 pound mushrooms -- sliced
5 ounces spinach -- (fresh), chopped
1 pound tofu
1/2 cup soymilk
1/2 teaspoon nutritional yeast
1/2 teaspoon nutmeg -- freshly grated
2 tablespoons arrowroot powder or cornstarch
1 pinch turmeric -- ground (optional)
1 salt & pepper to taste
1 tomato -- sliced
1 mushroom slices for garnish -- (optional)
1/2 teaspoon dried basil


Recipe



Sauté onion and leek in a heavy skillet with a little water until translucent. Add mushrooms and continue to sauté until vegetables are tender. Thoroughly wash, dry and chop spinach. Add to skillet and cook until just wilted.

Preheat oven to 350 degrees. In a food processor or blender, puree tofu, soymilk, nutritional yeast, nutmeg, arrowroot powder/cornstarch and turmeric, if desired. Combine with cooked vegetables. Season with salt and pepper.

Pour into a 9 inch quiche dish or round glass dish. Decorate the top with sliced tomatoes and a few extra slices of mushrooms if desired.
Sprinkle with basil. Bake until risen slightly, golden brown and firm to the touch, about 40 minutes. Allow to cool for 10 minutes before cutting into wedges.