Southwest Vegan Frittata
I was inspired to recreate a frittata that my mom made with the remnants from the vegetable drawer. I saw a lone can of black beans in the pantry and the idea was born. This Southwest-inspired eggless frittata is full of flavor, protein, and fiber. It comes together quickly and is the perfect sharable plant-based breakfast. I made it Christmas morning and it was almost gone before I could snag a slice. I topped mine with more cilantro, sliced avocado, and hot sauce. It already has a bit of a kick from the jalapeño but the added spice brings it all together. Try this for your next brunch!
Ingredients
Egg Substitute:
1 16 oz package of silken tofu
¼ cup unsweetened and unflavored non-dairy milk
3 T nutritional yeast
2 T cornstarch
1 t dijon mustard
½ t chili powder
½ t paprika
¼ t turmeric
¼ t black pepper
Southwest Filling:
1 T olive oil
1 red or green pepper, diced
½ red onion, diced
1 small jalapeño, minced
½ cup cherry tomatoes, halved
1 t salt
½ t paprika
½ t chili powder
½ t garlic powder
1 15oz can black beans
½ bunch of cilantro, chopped
Directions
Preheat oven to 375°F.
Blend all of the egg substitute ingredients until smooth.
For the filling, heat oil in a cast iron pan over medium heat. Sauté veggies together for 3-5 minutes until softened. Add seasonings and stir to combine. Add black beans and half of the cilantro. Save the other for garnish. Let cook for another few minutes, until cilantro is a bit wilted. Take off heat.
Pour the egg substitute into the same pan as the black bean and veggie filling and mix well.
If you don’t have a cast iron, you can use a lightly greased casserole or quiche dish. Bake frittata for 30-35 minutes, or until firm.
Let cool and set for 10 minutes and serve with more cilantro and other toppings if desired. Great with salsa, avocado, or little hot sauce.
