Vegan Garden Vegetable Frittata Recipe | @Atkins

Vegan Garden Vegetable Frittata Recipe


Atkins Vegan Garden Vegetable Frittata
8.3g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.3g

Protein

12g

Fat

3g

Fiber

181.5cal

Calories

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INGREDIENTS

  • 3 tablespoon Olive Oil
  • 0 3/4 cup, chopped Onions
  • 1 tbsp Parsley
  • 0 3/4 cup, chopped Green Peppers
  • 1 cup, chopped Zucchini
  • 0 3/4 cup, chopped or sliced Tomatoes
  • 16 oz Firm Silken Tofu
  • 0 1/2 cup Soy Milk
  • 3 serving Egg Replacer
  • 0 1/4 oz Agar Seaweed
  • 1 tsp Salt
  • 0 1/8 tsp Turmeric (Ground)
  • 4 oz Vegan Gourmet Cheese Alternative Cheddar
  • 1 serving Sweet White Miso

DIRECTIONS

For this recipe, agaragar is used as a thickening agent.  Please note that this recipe must be cooked 24 hours in advance of serving it in order for the agar agar to properly set up.

  1. Preheat oven to 375°F.
  2. Sauté onions, parsley and green pepper in olive oil over medium-high heat.  Add zucchini and tomatoes and cook an additional 3-4 minutes.
  3. Combine tofu, soy milk, egg-replacer, agar agar, salt, tumeric, "cheddar cheese" substitute and miso paste in a blender and blend until smooth.
  4. Add sautéed veggies to tofu mixture, poor into a greased casserole dish and bake 45 minutes or until set.  Allow to cool completely then refridgerate overnight. This is necessary in order for the agar agar to properly set up.
  5. Reheat individual portions in microwave or entire casserole dish at 375° for 45 minutes or until warmed through.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.