Vegan Potato and Spinach Frittata | Recipe Cart
It’s frittata time! This authentic-tasting vegan frittata is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired
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Cooking tools:
- Blender
- Quiche dish
- Skillet
- Oven
- Spatula
- Aluminum foil
- Cooling rack
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Cutting board
- Kitchen timer
Ingredients
- ¼ cup water (plus more as needed)
- 1 teaspoon reduced-sodium tamari
- 2 large red or white potatoes (with peel on very thinly sliced)
- 1 teaspoon Italian seasoning blend
- ½ cup minced sweet onion
- 2 tablespoons rolled oats
- 1 block (14 to 16 ounces, extra-firm regular tofu, drained)
- 3 tablespoons nondairy milk
- ½ teaspoon reduced-sodium tamari
- ¼ teaspoon ground turmeric
- ¼ teaspoon sea salt
- 4 cups baby spinach
- ⅛ teaspoon smoked paprika
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