Spinach Frittata Recipe
Try our delightful spinach frittata recipe by Mary McDougall. This vegan dish boasts a savory blend of spinach, mushrooms and aromatic spices.
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Cooking tools:
- Food processor
- Pie dish
- Nonstick skillet
- Oven
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 1 Onion, chopped
- 1 Leek, sliced
- 1/2 Pound Mushrooms, sliced
- 2 Cloves Garlic, crushed
- 3/4 Cup Water
- 4 Cups Baby spinach leaves
- 2-12.3 Ounces Packages Silken tofu
- 1/2 Cup Plus 2 Tbsp Unbleached flour
- 2 1/2 Tbsp Cornstarch
- 1 Tbsp Soy sauce (optional)
- 1 Tsp Nutritional yeast
- 1/2 Tsp Dried basil
- 1/4 Tsp Turmeric
- 1/4 Tsp Salt
- Dash Cayenne
- 2 Tbsp Black olives, sliced (optional)
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