• Eddie

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A frittata without eggs makes about as much sense as spaghetti without the pasta or chicarones without the pork; but on this blog those kind of contradictions are what we’re all about.

 I wanted to make something with dandelion greens because their bitterness matches my disposition, but there is something so optimistic about seeing them at the Farmers’ Market; it’s like they’re telling you “winter is almost over, look at me I’m dandelion greens, you’ll be wearing short sleeves in a few weeks.”

 So, here’s an eggless, cheeseless, but not tasteless frittata

 Ingredients:

1 onion, small dice

2 cloves garlic, minced

olive oil

1 large potato (I don’t care what kind you use), medium dice

1 bunch dandelion greens, bottom 1/3 removed

½ C grape tomatoes

½ C Kalamata olives, sliced

1 T thyme

2 T oregano

2 T nutritional yeast

1 lb silken tofu

4 slices Daiya, provolone type

salt and pepper

Instructions:

  1. Preheat oven to 350F

  2. Coat the bottom of a large sauté pan with olive oil, turn the heat to medium and sauté onion with a pinch of salt for 5 minutes. Add garlic and sauté for another 3 minutes until fragrant.

  3. Add the potato, dandelion greens, tomatoes, olives, thyme and oregano with a pinch of salt and pepper. Stir to combine, lower heat and let cook.

  4. Meanwhile, place tofu and nutritional yeast in a blender and blend until smooth.

  5. Take the pan off the flame and pour the contents into a lightly oiled baking dish. Pour the tofu mixture over the potato and greens mixture, making sure to cover evenly. Then place the Daiya on top, covering the whole dish.

  6. Bake for 45 minutes to 1 hour (it should smell like a pizzeria in your kitchen)

  7. Remove from the oven and let stand for 10-15 minutes, then serve.

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© 2018 Eddie McNamara