The Feta Frittata is a standby for me. I’ve given the big version, though I have made 1/4 the amount in a small pan if it’s only me eating. But this tastes quite nice cold, as a filling in buttered pita, for lunch. Also reheats nicely, so don’t be afraid to make a lot. Feeds about 4 with bread or potatoes and salad to accompany. You can use more tofu and cheese and 6 eggs; any more than that, and you will need a bigger or 2nd pan.
Up to 1/3 lb tofu
4 eggs
garlic
Loads of greens
2 or 3 oz crumbled feta
soy sauce
olive oil
red pepper flakes or black pepper
Preheat oven to 400 degrees fahrenheit.
Drain the tofu and mash with a fork in a bowl or on a plate. Shake some soy sauce on it (not too much). Beat the eggs in a bowl with a little water (1/4 cup or less).
Chop lots of kale or collards or mustard greens or a combination. You can use spinach, but you would need more of it, as it shrinks more. It also requires less cooking time.
Heat a 10-inch iron skillet and put in enough olive oil to coat the bottom and sides of the pan (swirl it around once heated). Chop or squeeze one large or several small cloves of garlic and add to oil. Add the chopped greens and lid the pan; heat should be on the low side of medium.
After a few minutes, uncover the pan and stir the greens down, adding pepper.
Add the tofu, and stir everything together. Lower heat, smooth out the tofu and greens evenly over the bottom of the pan. Arrange the crumbled feta evenly over the top. Carefully pour in the beaten eggs, being careful not to disturb the cheese crumbles.
Turn off stove top and remove pan to oven. Bake until set, perhaps 10 minutes. If you make a very small amount in a small pan, don’t bother with the oven; just put a lid on the pan, keep the heat low, and wait until it sets on the stovetop.
This recipe was contributed by Aliza from the Radiant Recovery Community Forum.
i made the ‘feta frittata’ tonight, and i must say that it is really very good (thanks, aliza). i was a little hesitant as i have never been crazy about greens, but i didn’t like brussels sprouts when i was younger either, and I love them now. the combination of flavors i found to be very nice and ease of preparation is a plus as well. i made the full size and have frozen half of the frittata in slices so that all i will have to do is either nuke it or rewarm in my toaster oven. i had never had frittatas until i made bobbi’s cauliflower frittata recipe, and i must admit that i find them quite good. – Sheba
I made the Feta Frittata for lunch today. It was good. I used fresh kale for the greens, about 4 cups chopped. Except for chopping the greens, it was surprisingly quick, since the oven time is only 10 min.
It’s a great way to get a good serving of veggies and protein altogether. For people who want to add soy to their diet but don’t think they like tofu, this is a great way to have some tofu that’s tasty, since the tastes all blend together well. I had it with salad for lunch, and for my brown, had a
couple leftover whole wheat pancakes with unsweetened applesauce & blueberries, as kind of a dessert.
Next time I make this I’m going to try it with canned greens. I’m a lazy cook and love to avoid chopping if I’m in a hurry. But the fresh greens were great and I do like kale! – Kitty