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Spinach Frittata

Spicy Spinach Frittata
Frittatas are a popular menu item for breakfast and brunch. Have your own dining-out experience by making this dish at home. It’s hearty, filling, and can easily be doubled for family or friends. Feel free to substitute the spinach for kale as it contains more bioavailable calcium.


Makes 8 servings

1 pound raw spinach, kale, or other leafy greens
1/4 cup soy creamer or other nondairy milk
1/3 cup vegetable broth
2 medium potatoes, chopped into 1/2″ cubes
2 garlic cloves, minced
1 16-ounce package of extra-firm tofu, crumbled
1/8 teaspoon turmeric
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chipotle powder


Remove spinach leaves from stems. Reduce spinach until it is thoroughly wilted by sautéing in a large pan on medium heat with the soy creamer and vegetable broth. Once spinach is reduced, add potatoes and garlic. Cook until potatoes are soft.

Preheat oven to 375 F while potatoes and garlic are cooking.

Purée half the tofu with turmeric, salt, black pepper, and chipotle powder in a food processor. Crumble the other half. Combine puréed tofu, remaining crumbled tofu, and spinach-potato mixture in a 6″x6″ baking dish and mix thoroughly. Bake for 20 minutes. Allow frittata to set for at least 10 minutes before serving.

Nutrition Information | Per 1 cup serving
calories: 108; fat: 4 g; saturated fat: 0.4 g; calories from fat: 31.2%; cholesterol: 0 mg; protein: 7.6 g; carbohydrates: 12.6 g; sugar: 1.7 g; fiber: 2.3 g; sodium: 110 mg; calcium: 160 mg; iron: 3.2 mg; vitamin C: 10 mg; beta-carotene: 2198 mcg; vitamin E: 0.8 mg

Recipe from The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb

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