Best Sun Dried Tomato Roasted Pepper Frittata Vegan Recipes

Sun-Dried Tomato & Roasted Pepper Frittata - Vegan image

Provided by Kozmic Blues

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, diced
1 large roasted pepper (red or yellow)
1/4 cup sun-dried tomato, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, chiffonade

Steps:

Preheat oven to 400°F.
In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
Add the garlic saute for 1 minute.
Add the lemon juice, mix and remove from heat.
Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
Place the tofu back into the skillet and press down firmly in place.
Cook in the oven at 400 for 20 minutes.
Transfer to the broiler to brown the top, about two minutes.
Let the frittata sit for 10 minute before serving.
Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3

Frittata With Sun-Dried Tomatoes image

Provided by NOLA Diva

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

Preheat oven to 350 degrees.
Whisk eggs and milk in large bowl to blend.
Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
Add egg mixture; do not stir.
Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
Sprinkle with Parmesan cheese.
Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
Slice frittata into wedges. Serve warm or at room temperature.