Ingredients (makes one 9-inch frittata):

• Frittata base:
  • 1 14 oz extra firm tofu
  • 1/2 Cup non-dairy milk
  • 1/3 Cup nutritional yeast
  • 2 Tablespoons Vegenaise
  • 2-3 cloves garlic
  • 1 teaspoon turmeric powder (for color)
  • Salt to taste

• Filling:
  • 2 Cups diced mushrooms (I had baby portabello on hand)
  • 1 Cup diced sweet pepper
  • 1-2 Cups fresh spinach, diced and steamed
  • 2 Tablespoons fresh minced basil
  • 1-2 Tablespoons grape seed oil (as needed for sauteing)
  • Salt to taste
  • Optional: 1/2 Cup diced olives

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. In your food processor, combine your frittata base ingredients and process until smooth; set aside.
2. In your saute pan on medium-high heat, heat your cooking oil and toss in your diced mushrooms, sweet peppers, fresh basil, and salt to taste.  Saute until tender, about 7 minutes.  Taste a bite and adjust any seasonings as necessary.
3. Move your frittata base ingredients into a large mixing bowl and fold your filling ingredients in (and olives, if using) and stir to combine.  You may stir your steamed spinach into your mixture (I added mine to the center).  Taste a small spoonful and adjust any seasonings as necessary.
4. Grease a cast iron skillet and pour your frittata mixture in.  If you didn’t stir your spinach into the mix, now add your steamed spinach to the center of your frittata.
5. Pop your skillet into the oven for 45-50 minutes and let cool before serving.  I topped my frittata with garlic basil tomato sauce, diced olives, and garden-fresh basil.

6. Enjoy eating whole!