Adapted from a recipe on
The Spruce.
Mini Potato & Spinach Fritattas
Ingredients
1/4 cup olive oil (or other cooking oil)
1 onion (chopped small)
4 green onions (chopped, separate the greens from the bottom)
4 cloves garlic (minced)
2 medium potatoes (thinly sliced)
1 tsp. salt
1/2 tsp. black pepper (divided)
1 12 oz. package tofu (firm, drained and pressed)
2-3 Tbls soy sauce
4 tbsp. nutritional yeast
1/2 cup wilted spinach
Optional: cheese
Method
First, drain and press your tofu. Most tofu will taste best if you press it first because tofu is like a sponge - the more water you gently press out of it, the more delicious flavors it can soak up!
Once your tofu is well-pressed, pre-heat the oven to 325 degrees.
In a large frying pan, sautee the onions, garlic, and bottoms of the green onions in olive oil for 2-3 minutes.
Add potatoes, salt and pepper, and sautee for 10-15 minutes, stirring occasionally until potatoes are golden brown.
Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add green onions and potatoes and pour into a greased pie pan.
Cook 45-50 minutes, until top is firm and cooked all the way through.
While your frittata is still hot, sprinkle the top with
