What's Cooking?

Tomato-Zucchini Frittata

Enjoy a leisurely Easter brunch with this savory Italian treat.

With warm-weather favorites like flavorful tomatoes and zucchini coming into season, now’s the perfect time to whip up a savory, satisfying breakfast. Serve this hearty treat with a fruit salad and scones for a brunch that will sate you all Sunday long. Bellini’s aren’t required, but why wouldn’t you want one?

Serves 4

What You Need:
  • 1 tablespoon olive oil
  • 1 small Vidalia or other sweet yellow onion, minced
  • 1 small zucchini, shredded and well drained
  • 1 firm ripe tomato, chopped
  • 1/2 teaspoon dried basil
  • Salt and ground black pepper
  • 1 pound firm tofu, well drained
  • 1 tablespoon arrowroot dissolved in 2 tablespoons water
  • 1/8 teaspoon turmeric
What You Do:
  1. Preheat the oven to 375 degrees. In a large skillet pan over medium heat, heat olive oil. Add onion, cover, and cook until softened, about 5 minutes. Add zucchini and cook until tender, stirring occasionally, about 5 minutes. Add tomato and basil and season to taste with salt and pepper. Cook uncovered until liquid evaporates. Transfer vegetable mixture to a lightly oiled, shallow, round baking dish and set aside.
  2. In a food processor combine the tofu, arrowroot mixture, turmeric, and salt and pepper to taste. Puree until smooth and add to the vegetables in the baking dish and stir to combine. Bake until tofu is set and the top is golden brown, 30 to 40 minutes. To serve, cut into wedges.
 Comments

More What's Cooking?

Hot Chocolate Ice Cream

Transform the rich sweetness of hot cocoa into a frostier form with this tempting ice cream treat.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
Read More »

Irish Soda Bread

Especially good served warm, this rustic bread is best eaten the same day it’s made.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »