Asparagus Frittata: A Dairy-Free & Gluten-Free Brunch Recipe

0

With asparagus and bell pepper season in full swing, you won’t want to miss out on trialing this asparagus frittata recipe. It was originally shared with us from Vegetarian Times. It uses a unique combination of eggs and tofu.

Asparagus Frittata Recipe - A dairy-free, vegetarian brunch specialty

Special Diet Notes: Asparagus Frittata

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, and vegetarian.

Asparagus Frittata
 
Prep time
Cook time
Total time
 
This recipe uses a combination of eggs, tofu, and fresh vegetables for a light, protein-rich, brunch dish.
Author:
Ingredients
  • 4 ounces extra-firm tofu, drained and cubed
  • 1 large egg
  • 2 egg whites
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon sea salt (can sub 1 teaspoon gluten-free tamari)
  • ⅛ to ¼ teaspoon ground pepper, to taste
  • 2 cups chopped asparagus
  • 1 cup yellow bell pepper strips
  • ½ cup onion, cut in rings
  • 1½ teaspoons olive oil
  • ½ cup tomato sauce
Instructions
  1. Put the tofu in a medium bowl and mash it with a fork. Add the egg and egg whites, turmeric, salt, and pepper and mix well.
  2. Put the tomato sauce in a small saucepan over low heat. Gently warm it.
  3. Pu the asparagus, bell pepper, and onion in a steamer basket and steam until just tender, about 5 to 6 minutes. Add the vegetables to the tofu-egg mixture and stir to combine.
  4. Heat the oil in a 9-inch skillet over medium-high heat until it sizzles. Tilt the skillet to coat it evenly.
  5. Pour in the tofu-egg mixture all at once, and then reduce heat to medium-low. As eggs begin to set up, push the cooked portion aside with a spatula to let uncooked portion run under. Repeat as the eggs set up. Cook until the eggs are cooked throughout but still glossy and moist, about 3 to 4 minutes.
  6. Flip the frittata onto a plate and serve with the tomato sauce.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: