Frittata
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Frittata

Recipe by An Ode to Mung Beans
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Tbsp ground flaxseed

  • 3 Tbsp water

  • 1 3/4 cups cooked brown rice

  • 2 Tbsp olive or vegetable oil, plus extra for brushing

  • 1/2 onion, chopped

  • 4 spring onions, chopped and separated into white and green parts

  • 4 cloves garlic, crushed

  • 1 yellow pepper, chopped

  • 6 mushrooms, chopped

  • 100 g baby spinach

  • 100 g kale, chopped

  • 1 large handful fresh basil leaves

  • 1 package firm tofu

  • 2 tsp Dijon mustard

  • 1/2 tsp turmeric

  • 2 Tbsp soy sauce (or tamari if gluten-free)

  • 3 Tbsp nutritional yeast

  • 2/3 cup soya or almond milk

  • 2 tsp arrowroot powder

Directions

  • Preheat the oven to 190°C and lightly grease a springform pan.
  • Mix the flaxseed with the water and let sit for 5 minutes. Stir into the cooked rice.
  • Press into the bottom of the pan. Brush with a little oil, bake for 10 minutes, then set aside. Turn the oven down to 180°C.
  • Heat 1 tablespoonful of oil in a frying pan and cook the onion, spring onion whites, and garlic until soft. Add the pepper and mushrooms and sauté for 10 minutes.
  • Add the spinach, kale, basil, and spring onion greens a little at a time until wilted.
  • In a blender or food processor, blend the tofu, mustard, turmeric, soy sauce, nutritional yeast, non-dairy milk, arrowroot powder, and the remaining oil until smooth.
  • Stir into the greens. Pour over the crust and bake for 40 to 50 minutes, until browned.
  • Let cool for 1 hour, then remove the sides of the pan. Let cool fully before slicing.
  • Enjoy cold or reheat in the oven.

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