My first frittata
For girl’s night potluck this week, I had the main course. I wanted to try a new recipe and I was definitely feeling like a breakfast dish.
I was shocked at how easy this was to make. I decided to use vegetables I already had on hand and thanks to Lindsay, I learned I could substitute corn starch for arrowroot.
In the mix: asparagus, red onion, red and green peppers.
I was a little unsure about using tofu in a dish like this. I wasn’t sure how it would look or taste.
When I poured the mixture on top of the veggies, I was getting nervous.
But when it came out of the oven, it sort of looked like eggs and the consistency was quite similar.
The only problem was the veggies sort of “fell out” so it got a little messy 😉
But I have to say, it tasted pretty good. It didn’t taste like eggs, more like baked tofu, but I liked it!
And because the ingredients were so simple and fresh, the calories were pretty low in this dish.
For dessert, I had some strawberries that were pretty good. I’m so looking forward to Spring and Summer fruits.
We also enjoyed a bottle of Beringer Pinot Grigio.
I had a glass with some bread that arrived later (this Meijer fresh baked bread is vegan and totally delicious).
I also had a cup of Plantation Mint and another piece of bread (and another that went unpictured)!
Everything was so good and I was really pleased with how my first “frittata” turned out.
I do think I will try it again and I’m also ready to tackle a tofu scramble that sounds really good 🙂
What dish have you made that you were unsure about, but it turned out good?