Zucchini & Yam Frittata | Just A Pinch Recipes

Ingredients

• ## FOR THE VEGGIES
• 3 tablespoon(s) coconut oil
• 1 large onion sliced thin
• 4 medium zucchini, julienned or shredded
• 1/4 cup(s) fresh parsley chopped
• 3 clove(s) fresh garlic, pressed
• ## FOR THE BINDING
• 1-14 oz package(s) firm organic tofu (divided in half)
• 1 medium yam, baked until soft
• 1 teaspoon(s) salt
• 3/4 cup(s) white spelt flour
• 2 tablespoon(s) non-aluminum baking powder
• 1 tablespoon(s) tamari sauce
• ## FOR THE TOMATO SAUCE TOPPING
• 1-15 oz. can(s) fire roasted tomatoes
• 1/4 cup(s) water
• 1 tablespoon(s) olive oil
• 2 teaspoon(s) red wine vinegar
• 1/2 teaspoon(s) garlic powder
• 3 tablespoon(s) fresh parsley, chopped