Potato Crusted Frittata

Potato Crusted Frittata

Last night I decided to alter my tofu scramble slightly and add a shredded potato crust to make a frittata.  I loved the results as did my husband, the children were only slightly less receptive due to the visible chunks of vegetables.  They did both enjoy the flavor after overcoming their initial reluctance to try it.

This is definitely a recipe that would work equally well with a salad for a light dinner or with fruit for a satisfying breakfast.  I hope you will enjoy it as much as we have.  Without further ado here is the recipe.

Crust Recipe

2 Medium Potatoes
1/2 tsp Kosher Salt
1 Tbsp Light Olive Oil
Salt and Pepper to taste

Heat oven to 450 degrees.  Prepare an 8x8 casserole dish with Light Olive Oil.  Thoroughly wash potatoes.  Shred potatoes.  Place shredded potatoes into a colander in the sink.  Sprinkle with Kosher Salt.  After a few minutes squeeze liquid from the shredded potatoes and rinse.  Squeeze again and move shreds into prepared pan.  Salt and pepper to taste and gently turn the shreds until all are seasoned and lightly coated with oil.  Press shreds into pan to form a crust.  Bake 20-30 minutes until crust starts to turn brown around the edges.  Set aside to cool while you saute the vegetables and puree the filling.  Lower oven temperature to 350 degrees.

Frittata Filling

1 Block of Firm Silken Tofu (Well drained)
1/3 cup So Delicious Coconut Milk
4 Tbsp. Corn Starch
2 Tbsp. Nutritional Yeast
1/2 tsp. Tumeric
1/4 tsp. Cumin
1/4 tsp. Garlic Powder
Salt and Pepper to taste
2 Tbsp. Light Olive Oil
3 Carrots (peeled and chopped
2 Garlic Cloves (chopped)
1 Small Onion (diced)
1/4 of a Large Bell Pepper (diced)
1/3 cup Black Olives (sliced)
1 cup leftover rice

The carrots, garlic and 1/3 of the chopped onion will need to be sauteed separately from the bell pepper and remaining 2/3 onion that you will be layering on to the crust.

Add 2 Tablespoons of Light Olive Oil into a large skillet over medium heat.  Let the oil warm up before adding the diced bell pepper and 2/3 of the diced onion.  Saute until veggies soften slightly, then remove the bell pepper and onion to the casserole dish on top of the potato crust.  Sprinkle the slices of black olive over that.

Saute carrots, garlic, and remaining onion until soft.  Allow to cool slightly before placing in food processor or blender with tofu,  coconut milk, corn starch, nutritional yeast and seasonings.  Pulse until smooth add rice and pulse briefly to incorporate.  Pour into waiting casserole dish.  Bake at 350 degrees for 45 minutes or until set in the middle.  Allow to cool 10 minutes before slicing.