Vegetable Frittata With Roasted Tomato Salsa Recipe

Name: Vegetable Frittata With Roasted Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, halved and sliced thin; 1 large red pepper, diced; 1 lb cremini mushroom, trimmed and sliced; 2 lbs firm tofu, drained; 1 cup egg whites or 1 cup egg substitute; ½ teaspoon salt; 1 tablespoon dried basil; 4 medium zucchini, shredded; 12 ounces soy cheese, grated; roasted tomato salsa; 4 large ripe tomatoes, cored; 1 large onion; 2 shallots, peeled; ¼ cup chopped fresh chives

Servings: persons

1 tablespoon vegetable oil
1 large onion, halved and sliced thin
1 large red pepper, diced
1 lb cremini mushroom, trimmed and sliced
2 lbs firm tofu, drained
1 cup egg whites or 1 cup egg substitute
½ teaspoon salt
1 tablespoon dried basil
4 medium zucchini, shredded
12 ounces soy cheese, grated
roasted tomato salsa
4 large ripe tomatoes, cored
1 large onion
2 shallots, peeled
¼ cup chopped fresh chives

1
Preheat oven to 350.
2
In medium skillet, heat oil over medium heat.
3
Add onion and pepper and cook, stirring often, until softened, about 5 minutes.
4
Add mushrooms and cook, stirring often, until softened, about 5 minutes.
5
In food processor, process tofu until smooth.
6
Add egg whites, vinegar and basil; process until blended.
7
In large bowl, combine mushroom mixture, tofu mixture, zucchini and soy cheese and mix with rubber spatula.
8
Lightly coat inside of 9-inch deep-dish quiche pan with cooking spray.
9
Spread mixture into prepared pan.
10
Bake until frittata is firm and top is lightly golden, about 1 1/2 hours.
11
Meanwhile, make salsa: Lightly coat baking sheet with cooking spray.
12
Arrange tomatoes, onions and shallots on prepared sheet.
13
Place in oven with frittata.
14
Bake until tomato skins brown and blister, about 45 minutes.
15
In food processor or blender, process roasted vegetables and 1/4 teaspoon salt until smooth.
16
Pour sauce into medium saucepan.
17
Heat over low heat until simmering.
18
Pour into serving bowl and spriinkle with chives.
19
Serve hot with frittata.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, halved and sliced thin, 1 large red pepper, diced, 1 lb cremini mushroom, trimmed and sliced, and more.

Yes, Vegetable Frittata With Roasted Tomato Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegetable Frittata With Roasted Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions