Vegetable Frittata With Roasted Tomato Salsa

Jun 05, 2023June 5, 20230 2
Vegetable Frittata With Roasted Tomato Salsa Recipe
in Breakfast/Brunch

Prep

10 min

Cook

65 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup egg whites or 1 cup egg substitute
1/2 teaspoon salt
1 tablespoon dried basil
4 medium zucchini , shredded
12 ounces soy cheese , grated
roasted tomato salsa
4 large ripe tomatoes , cored
1 large onion
2 shallots , peeled
1/4 cup chopped fresh chives
1 tablespoon vegetable oil
1 large onion , halved and sliced thin
1 large red pepper , diced
1 lb cremini mushroom , trimmed and sliced
2 lbs firm tofu , drained

Nutrision Information

Servings Per Recipe
8
Calories
154
Sugar
5g
Fat
6g
Frittatas are a versatile breakfast or brunch dish that can be made with a variety of ingredients. This vegetable frittata is a healthy and delicious version that’s packed with flavor and nutrition. The roasted tomato salsa adds a delicious flavor that complements the frittata perfectly. This recipe is perfect for a lazy Sunday brunch or a weekday breakfast when you have a bit of extra time to prepare something special. This recipe is vegan, gluten-free, and low in calories and fat, making it suitable for anyone who is health-conscious or following a special diet.

Instructions

1.For the Roasted Tomato Salsa:
2.Preheat the oven to 425°F.
3.Cut tomatoes into quarters, peel the onion, and cut into quarters.
4.Put them in a roasting pan with the shallots and chives. Drizzle with the vegetable oil and toss to combine.
5.Roast for 30 minutes until golden brown and soft, then leave to cool.
6.Use a stick blender to whizz until smooth or keep it chunky if you prefer.
7.For the Vegetable Frittata:
8.Preheat oven to 400°F.
9.In a large bowl, beat egg whites with salt and basil, then fold in the zucchini and soy cheese.
10.Heat an ovenproof skillet over medium heat and add ¼ cup water.
11.Add onion, peppers, mushrooms, and saute until tender, about 8 minutes. Pour egg mixture into the skillet, then spread the vegetables evenly.
12.Bake until set and golden brown, about 20-25 minutes. Let cool for a few minutes before slicing and serving with the roasted tomato salsa.

PROS

This vegetable frittata is low in calories and fat, and packed with vitamins and minerals.
It’s a great way to include more vegetables in your diet.
The recipe is also vegan and gluten-free.

The roasted tomato salsa is a delicious accompaniment that adds a zing of flavor to the frittata.

CONS

This recipe takes a bit of time and effort to prepare.
Be prepared for 30 minutes of roasting and 20-25 minutes of baking.

If you’re not a fan of soy cheese, you can substitute it with another type of cheese, but the calorie and fat content may be higher.

HEALTH & BENEFITS

Vegetable frittata is an excellent source of protein, fiber, vitamins, and minerals that are essential for maintaining a healthy body. The zucchini in this recipe is low in calories but high in fiber, vitamin C, and potassium. The peppers and mushrooms are also packed with vitamin C and antioxidants.
Tomatoes are one of the healthiest foods around. They are high in vitamins A and C and a good source of potassium and fiber. They also contain lycopene, an antioxidant that has been linked to a reduced risk of heart disease, cancer, and other chronic diseases. Shallots are rich in antioxidants, which help protect cells from damage caused by free radicals.

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