Gluten Free Vegan Frittata for a Lovely Brunch
The king of brunch is EGG! Egg Benedict is always fancy. But sometimes, you just want flavorful yet light egg dish like FRITTATA.
I hosted a kombucha workshop 101 at my house this past Sunday and 5 beautiful yogis in Pittsburgh came out to learn how to make their own kombucha.
I wanted offer a delightful, colorful and delicious gluten free and vegan brunch to the attendees. Of course, the challenge is “How am I making an eggless dish that’s delicious???”
I though of quiche. But making it gluten free was a bit of challenge time wise. So I thought, “How about Frittata?”
I have been making tofu from scratch these days and I am loving homemade tofu so much although it takes unbelievable effort and time. I use natural coagulant from a salt lake in Tibet that is free from radiation or pollution which are big concern in modern day ocean.
Anyway, back to frittata! I always want to try out a test batch before serving to my guests. So I did one trial with a store bought tofu to cut the labor.
I had dijion mustard, turmeric and yellow miso so I trusted myself to give a go with what I had. The result was a thumb up!! My boyfriend who loves meat and cheese was super impressed with my frittata! YAY 🙂 He is always my guinea pig when it comes to a vegan recipe development and he doesn’t know it!! I am a good girlfriend 😛
The process is uber easy and simple if you are not making tofu from scratch. What you need is a food processor or blender and a baking dish of your choice. And good thing about this recipe is that you can add any veggies or herbs you want!
Be creative and in no time, you will be able to serve a beautiful frittata to your guest!