Pumpkin Sage and Goats Cheese Frittata
★★★★★ 3.7 (19)
Credit
Veggieful
Credit
Veggieful
Ingredients
Method
- Preheat your oven to 180°C/ 160°C (fan forced) and grease and line a 25cm x 25cm slice tin. Heat oil in a frying pan over medium heat and add onion and garlic, and cook 3-4 minutes or until transparent
- Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
- Add kale and grated zucchini to the pan, season with salt and pepper and cook until the zucchini has softened. Remove from the heat and set aside.
- In a food processor, add the curry powder, salt, pepper, tofu, Vitasoy Soy Milky Lite, nutritional yeast, flour and mustard and blend until smooth.
- Combine the creamy tofu mixture and the zucchini mixture and pour it into a prepared tin. Smooth out surface
- Bake for 50-60 minutes or until lightly browned on top and a skewer comes out clean. Stand 5 minutes before serving.
Tips & Hints:
- Place leftovers in an airtight container and refrigerate for 2-3 days.
- Preheat your oven to 180°C/ 160°C (fan forced) and grease and line a 25cm x 25cm slice tin. Heat oil in a frying pan over medium heat and add onion and garlic, and cook 3-4 minutes or until transparent
- Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
- Add kale and grated zucchini to the pan, season with salt and pepper and cook until the zucchini has softened. Remove from the heat and set aside.
- In a food processor, add the curry powder, salt, pepper, tofu, Vitasoy Soy Milky Lite, nutritional yeast, flour and mustard and blend until smooth.
- Combine the creamy tofu mixture and the zucchini mixture and pour it into a prepared tin. Smooth out surface
- Bake for 50-60 minutes or until lightly browned on top and a skewer comes out clean. Stand 5 minutes before serving.
Tips & Hints:
- Place leftovers in an airtight container and refrigerate for 2-3 days.
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Hayley
vegan super zuchini fun - i had some extra large zucchini to use from the garden which is less wet then standard zucchini. so i used that to make this recipe, before i put it in the oven it looked really moist so i added a can of chickpeas to help hold it together. I also used glutenous rice flour because I'm coeliac. worked well, a bit like a wet veggie bake but being coeliac is all about trial and error.
Kristina
Scrambled mess - This recipe did not set and turned out like dry scrambled eggs. It tasted pleasant enough but DH didn’t like it.
Kristina Trott
Scrambled mess - This recipe did not set and turned out like dry scrambled eggs. It tasted pleasant enough but DH didn’t like it.
Maria
Disappointing - I also found that this did not rise, even though I added additional baking powder, and it remained quite wet. I may try again adding extra flour.
Katie
I subbed the kale for - I subbed the kale for shredded carrot instead. Lovely recipe, although not sure about the curry flavour. A bit of thyme would have been a bit more complementary!
+ 34 star only ratings in addition to the reviews above
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