It’s frittata time! This authentic-tasting vegan frittata fromJazzy Vegetarian’s Deliciously Veganby Laura Theodore is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner. It’s perfect breakfast or brunch, but it’s also great to serve for any meal of the day.
Potato and Spinach Vegan Frittata
It’s frittata time! This authentic-tasting vegan frittata is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner, perfect to serve for any meal of the day.
- 1/4cupwaterplus more as needed
- 1茶匙reduced-sodium tamari
- 2大红色或白色土豆with peel on very thinly sliced
- 2汤匙rolled oats
- 1块（14到16盎司）extra-firm regular tofu,drained
- 3汤匙nondairy milk
- 1/2茶匙reduced-sodium tamari
- 4杯baby spinach
- 1/8茶匙smoked paprika
Put the “potato layer” ingredients in a large skillet in the order listed. Cover and cook on medium-low heat for 15 to 18 minutes, or until the potatoes are almost fork tender, flipping them over half way though cooking. Check often and add more water, 2 tablespoons at a time, as needed to prevent sticking.
Arrange all of the potatoes in an overlapping, even layer in the prepared dish. Sprinkle 1/4 teaspoon sea salt over the top. Spread one-third of the tofu mixture evenly over the potatoes. Top with the spinach, pressing it down firmly. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula.
Sprinkle the paprika over the top of the frittata. Tent with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Put the dish on a wire rack and loosen the sides of the frittata with a knife. Let cool 12 to 15 minutes and slice into wedges. Serve warm.