Categories: Lunch Main Meals Recipes Sides Snacks
Protein packed and full of colourful veggies, this easy, egg-free omelette makes a delicious lunch or supper. Serve with steamed baby potatoes and a crisp green salad, dressed simply with a squeeze of lemon.
Top Tip: Any leftovers will keep well, covered, in the fridge for up to 3 days. This also makes a delicious cold work lunch or picnic addition.
Per serving (234g) Calories 269, Fat 13g, Saturates 1.9g, Sugars 3.9g, Salt 0.65g
MINUTES 1-4:
Preheat oven to 180°C (Gas Mark 4, 350°F). Heat the olive oil in your skillet or a large frying pan and add the chopped vegetables, garlic, chilli and some seasoning. Leave to cook until softened, stirring occasionally.
MINUTES 5-10:
Crumble the tofu into a blender or food processor and add the gram flour, nutritional yeast, tamari, black salt, turmeric, water and some black pepper. Blend until smooth and creamy.
MINS 11-15:
When the vegetables have softened slightly, mix them with the tofu and stir through the chopped parsley. Lightly brush the tin, if using, with oil and fill it with the tofu and vegetables.
MINUTES 16-40:
Smooth the top, transfer to the oven and cook for 25 minutes or until just firm in the centre. Use this time to steam your potatoes and prepare your salad.
MINUTES 41-45:
Remove the frittata from the oven and leave to stand for a couple of minutes. Turn out onto a serving board and serve, cut into wedges, with some baby potatoes and salad.
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