
Recipe for Vegan Frittata with Tofu
This plant-based version with tofu and garbanzo flour is scrumptious!
This plant-based version with tofu and garbanzo flour is scrumptious!
The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
This low-fat preparation loses none of the rich flavor of classic French toast.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
The frittata enjoys a slow cook with all ingredients firming up at the same time
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Make an extra batch to freeze so you can grab them for a quick morning meal.
A tasty variation of the old standby, home fries.
So simple it almost takes longer to describe than make.
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