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LUNCH RECIPES

Spinach Frittata with Mushroom

This unique vegie Frittata will make your morning refreshing and also Energizing.

Serving Size: Serve for 8

Prep Time: 20 mins

Cook Time: 40 mins



Ingredients:


4 Cups Baby spinach leaves

1 Onion, chopped

1 Leek, sliced

1/2 Pound Mushrooms, sliced

2-12.3 Ounce Packages Silken tofu

2 Cloves Garlic, crushed

3/4 Cup Water

1/2 Cup Plus 2 Tbsp Unbleached flour

2 1/2 Tbsp Cornstarch

1 Tbsp Soy sauce (optional)

1 Tsp Nutritional yeast

1/2 Tsp Dried basil

1/4 Tsp Turmeric

1/4 Tsp Salt

Dash Cayenne

2 Tbsp Black olives, sliced (optional)


Direction:


1- Preheat oven to 350 degrees.


2- In a large nonstick frying pan, combine the onions, leeks, mushrooms, and garlic with 1/4 cup of the water. Cook for 5 minutes, stirring often. Cook for a further 2 minutes after adding the spinach. Drain and remove from heat.


3- In a food processor, combine the tofu, remaining water, and all of the remaining ingredients, except the cooked veggies and olives. Blend until completely smooth. Place in a large mixing basin. Mix in the cooked vegetable combination and, if wanted, the optional olives.


4- Smooth down the top of the mixture into a 10 inch deep dish silicone or non-stick pie plate. Place for 40 minutes in the oven and Allow 10 minutes for resting before serving.










Look for the FIBRE!


We only eat 10-18grams/day of fibre in a western diet.



Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.




Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.


Fibre Food Chart (1)
.pdf
Download PDF • 3.42MB



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