Zucchini, Potato, and Dill Frittata - Vegan

Total Time
50mins
Prep 20 mins
Cook 30 mins

After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Sun-Dried Tomato & Roasted Pepper Frittata - Vegan, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Steam cubed potatoes in a veggie steamer for 7-8 minutes.
  3. In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
  4. Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
  5. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  6. Add remainder of dried spices, and stir to coat.
  7. Add the shredded zucchini and potatoes and saute for 3 more minutes.
  8. Add the minced fresh garlic saute for 1 minute.
  9. Transfer the cooked zucchini/potato mixture to the tofu and combine well.
  10. Place the tofu back into the skillet and press down firmly in place.
  11. Cook in the oven at 400°F for 30 minutes.
  12. Let the frittata sit for 10 minute before serving.