This dish would be great at a weekend brunch, or for an easy weeknight supper.
Peel and dice 2 cups of red potatoes. Place in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until the potatoes are tender - about 15 minutes. Drain and set aside.
Thinly sliced 2 cups of leek, and then rinse the slices in a colander so you get the dirt from between all the layers. Melt 1 teaspoon vegan butter (such as Earth Balance) in a Dutch oven over medium heat; add the leek, and saute for 4 minutes. Add 1 (10-ounce) package of fresh spinach and continue to saute until the spinach melts - anywhere between 2 and 5 minutes, depending how tough the spinach is.
Transfer the spinach mixture to a colander, and press with paper towels until barely moist; set aside.
The original recipe called for 4 eggs and 4 egg whites for the body of the frittata. For my vegan version, I combined the following ingredients in a blender: 1 (16-ounce) package of lite silken tofu, 1/4 cup water, 2 tablespoons cornstarch, one vegan egg made from Ener-G egg replacer, and 1/8 tsp. turmeric (for color); process until smooth.
Combine your 'eggs' with 1/3 cup plain soy milk (such as Silk), 2 tablespoons finely chopped basil, 1/4 tsp. salt, and 1/4 tsp. black pepper in a large bowl. Add the spinach mixture and the cooked potatoes.
Pour the mixture into a 10-inch round cake pan coated with cooking spray. Sprinkle the top with 1 and 1/2 tablespoons dry breadcrumbs and 2 ounces shredded vegan cheese in place of provolone (I used the vegan mozzarella from Galaxy Foods).
Bake at 350 degrees for 25 minutes - the 'frittata' should be set.
Remove from the oven while you preheat the broiler, then broil until golden brown - the original recipe said 4 minutes, but I probably should have taken mine out after about 2-3 minutes, because as you can see, I blackened the 'cheese' on top just a little too much!
Divide the frittata into 6 wedges - each wedge is 190 calories. Serve with a side salad or some fresh fruit!
fresh spinach $2.49
lite silken tofu $1.67
red potatoes $1.59
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html