Tempeh Potato Frittata
Tempeh Potato Frittata
Frittatas are simiiar to omelettes and crustless quiches but much easier to make! Everything cooks in one pan and finishes in the oven. This frittata is not only easy to make but absolutely delicious! The combination of textures from the fluffy vegan egg, crispy potatoes and tempeh and the creamy feta all work so well together. This frittata would make a very lovely breakfast or brunch.
Serves 6
Ingredients
16 oz (473ml) Vegan Liquid Egg (I used Just Egg)
4 oz (114g) Tempeh (1/2 a package)
1 medium (250g) Yellow Potato, peeled and cubed
1/2 small (65g) Onion, chopped
1/2 (about 60g) Bell Pepper chopped (any color)
2 cups (60g) Spinach roughly chopped
1/3 cup (40g) Vegan Feta, crumbled
2 tsp (10g) fresh Oregano
1 1/2 Tbsp (25 ml) Neutral High Heat Oil, divided
1 tsp (5g) Garlic Powder
1 tsp (5g) Smoked Paprika
1 tsp (5g) Onion Powder
Salt & Pepper to taste
2 tsp (10g) fresh chopped Oregano
Optional: garnish with micro greens
Directions
1. Prepare the tempeh by cutting it into 1/2” cubes and then add them to a large bowl. Peel and cube the potato into roughly the same size as the tempeh and add them to the bowl. Coat everything with 1 Tbsp oil and season with salt, pepper, garlic powder, onion powder and smoked paprika. Mix well.
2. Spread the tempeh and potatoes onto a baking sheet in a single layer. Bake at 400 for 25-30 minutes flipping half way through. The potatoes should be browned but fork tender and the tempeh browned and crispy. Set aside.
3. Make the frittata by heating an oven safe pan on medium heat. Add the 1/2 Tbsp of oil and sauté the onions for 4-6 minutes or until translucent. Add in the chopped bell pepper and continue cooking for another 5 minutes.
4. Add in the cooked potatoes and tempeh and mix well. Add in the spinach and as soon as it starts to wilt, pour the vegan liquid egg over everything.
5. Season with salt & pepper and add in the crumbled feta making sure to distribute it evenly over everything. Do not mix at this point. Allow the egg to set up by cooking for about 6-8 minutes.
6. Place the pan into the oven at 350 and bake for 10-12 minutes. Check for doneness. The egg should be fully set but not dried out and the cheese will be melted.
7. Top with fresh chopped oregano and cut into slices to serve.
