Morning Frittata

Serves one 9-inch pie, enough for 4-6 people

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, chopped

• 2 red bell peppers, roasted and chopped*

• 1 1/2 cups finely chopped broccoli (about the size of chickpeas)

• 1 cup chopped button mushrooms

• 3 cups chopped kale or spinach

• 3 cloves of garlic, minced

• 1/2 teaspoon salt

• 2 teaspoon dried basil

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• Black pepper

• 1 pound extra-firm tofu, drained

• 1 cup cooked chickpeas

• 1/2 cup unsweetened nondairy milk

• 1 tablespoon lemon juice

• 3/4 cup nutritional yeast

• 1 tomato, sliced into rounds

Directions

1. Preheat oven to 350F and grease pie pan

2. In a large skillet, warm up olive oil over medium heat. Add the onion and sauté it around until it starts to brown, 5 to 7 minutes. Add the roasted bel peppers, broccoli, and mushrooms and cook until mushrooms start releasing their liquid, about 3 minutes.

3. Add kale, garlic, and salt and cook all of that together until the kale starts to wilt, 3 to 4 more minutes. Add the basil, thyme, oregano, and dash of black pepper and cook for 1 more minute to warm up the herbs, and then turn the heat off.

4. Throw the tofu, chickpeas, milk , and lemon juice into a blender and run until smooth. Pour into the skillet full of veggies, sprinkle in nutritional yeast, and mix until combined.

5. Spread into greased pie pan in an even layer, place the tomato slices on top. spray with a little oil, and throw in oven.

6. Bake until it looks golden 30 to 40 minutes. Let it sit for about 15 minutes before slicing so it doesn’t fall about. Cut into slices like a pie and serve warm.

*If you still have raw peppers, this is the moment where you either:

1. Stove Top Method: Burn the pepper on the stove top until every side is blackened. This should take 8-10 minutes for the whole pepper. Wrap in foil and let cool for 15 minutes. When cool you can peel off the burnt skin. Cut the top off the pepper where the stem is still attached and and start pulling off all the burnt skin. Once the pepper are leaned, scrape out the guts and seeds. This can be done in advance.

2. Oven Method: Heat the oven to 400F and line a baking sheet with some foil. Lay your peppers down on there and roast for 25 minutes, and then turn them over and roast for another 25 minutes. Wrap them up in foil and follow the same directions as if you had used the stove top.