Breakfast Mexican Frittata

Another recipe from Happy Herbivore. I am loving this new cookbook! So many good recipes! I know this one is a winner because Erik taste-tested it and told me this is one of the best recipes I’ve ever had him try. He wants me to make it again for breakfast this weekend! 

The frittata has a shockingly egg-like consistency (as I’m sure you can tell from the pictures). I’ve never tried Old Bay seasoning in a recipe before, but wow it is incredibly good! The frittata has a very savory flavor. I wouldn’t call it a “Mexican” flavor exactly, and it’s definitely not spicy or hot, but “savory” is the best word I can think of to describe it. It has a pretty unique flavor!

With the exception of the 45 minute bake time (making this a much less appealing recipe for working weekday breakfasts), the frittata is quick & easy to put together and doesn’t require a lot of vegetable chopping. 

Ingredients:

Servings: About 3-4 people if you’re only having the frittata. It might go further with side dishes. The original recipe says 6, but I think that’s plain crazy-talk

  • 2 packages of 12.3 oz Mori-Nu brand tofu, I recommend using Extra Firm or Firm (or buy roughly the same amount of tofu from whatever brand)
  • 3 tbs. nutritional yeast
  • 4 tbs. cornstarch
  • 1 tsp. sea salt
  • 1½ tsp. garlic powder
  • 1½ tsp. onion powder
  • 1 tbs. Dijon mustard
  • 1-2 tsp. Old Bay seasoning (this is Old Bay seasoning, or go Google a substitute, I didn’t have any luck finding it at my local Kroger)
  • 1 red bell pepper, diced
  • 1½ cup black beans (use one 15 oz. can)
  • ¼ cup (roughly) chopped cilantro (optional but highly recommended!)

Directions:

Preheat oven to 375ºF

I recommend using an 8- or 9-inch silicone square or round pan for baking. If you don’t have a silicone pan, use a non-stick pan lined with parchment paper on the bottom. 

Put the tofu, nutritional yeast, cornstarch, salt, garlic and onion powders, and Dijon mustard in a blender or food processor and puree until it’s smooth and creamy. Scrape the sides down if necessary, but make sure it’s thoroughly blended.

Transfer the tofu mix to a mixing bowl.

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Add the Old Bay seasoning and mix thoroughly until the tofu puree is speckled. I didn’t think it looked very speckled, so I added a second teaspoon (for a total of 2 tsp.) of Old Bay seasoning. I actually think it’s much better with 2 tsp., and I might try adding a third the next time I make it! It’s so good!

Add the black beans, bell pepper, and cilantro. Mix thoroughly.

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Transfer it all to your baking pan and put it in the oven for 45 minutes.

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The frittata is done when it has a clear golden-brown color across the top. It’s a little hard to see the “golden” color in the picture below, but it has definitely browned up!

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It’s easiest to take out with a spatula and should hold together pretty solidly. 

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