MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach Frittata
Categories: Breakfast, Tofu, Vegetarian
Yield: 4 Servings

1 tb Olive oil
1 sm Sweet onion; chopped
3 cl Garlic; crushed
1 ts Dried basil
1 ts Dried oregano
16 oz Firm tofu; drained, pressed
2 tb Nutritional yeast
1 tb Corn starch
1 tb Fresh lemon juice
Salt
Black pepper; freshly ground
4 c Fresh baby spinach
1 Red bell pepper;
- roasted, chopped
3 tb Kalamata olives;
- up to 4 tb,
- pitted, chopped
1 Plum tomato;
- sliced very thin

Preheat the oven to 350?F. Lightly oil a deep-dish pie pan or shallow
baking dish and set aside.

Heat the olive oil in a medium-sized skillet over medium-high heat.
Add the onion and saute until softened, about 5 minutes. Add the
garlic, basil, and oregano, and cook until fragrant, 1 minute more.

Transfer the mixture to a food processor or high-speed blender. Add
the tofu, nutritional yeast, corn starch, lemon juice, and salt &
pepper to taste. Process until smooth. Scrape the mixture into the
prepared pie pan.

In the same skillet, saute the spinach until wilted, then transfer
to a cutting board and coarsely chop. Blot the spinach dry and mix it
with the tofu mixture along with the roasted bell pepper and olives.
Spread the mixture evenly, smoothing the top. Bake until firm and
golden brown, about 45 minutes. Arrange the tomato slices on top and
bake 10 minutes more, or run under the broiler for 1 to 2 minutes.
Serve hot.

Recipe by Vegan Planet by Robin Robertson

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