“EMPTY-FRIDGE” FRITTATA

Yesterday night I came home quite late and I didn’t plan my dinner at all nor had i bought any ingredients and god help you all when I’m hungry! So, I have sweet potatoes, some spinach and a few mushrooms, Oh and tofu. This dish actually reminds me of my student life, when on Thursday night, before to go home for the weekend we cleaned the fridge and we made a frittata with whatever ingredients we had left. Some really horrible things came out from that. But it was definitely fun! 

This is much nicer and much healthier for sure.

Must try it to believe it!

Ingredients:

325gr silken tofu

2 tbsp. coconut butter

2 tbsp. corn flour

1 tsp. baking powder

salt and pepper

½ chopped onion

1 minced garlic clove

1 tbsp. vegetable stock 

2 peeled and chopped sweet potatoes

200gr chopped mushroom

100gr baby spinach

1 chopped red bell pepper

First of all prepare the tofu paste: blend together the tofu with coconut butter, corn flour, baking powder, salt and pepper. It should come out as a soft cream.

Then heat a pan and brown the onions and garlic. Add the chopped sweet potatoes and cook until soften (it will take around 10minutes). Throw the chopped red bell pepper and mushrooms in the pan as well and cook it for other 5 minutes.

At last add the spinach and give it a good stir.

At this point, pour the tofu cream and mixed all together. I suggest cooking it for 5 minutes on the stove at low medium temperature and then moving it to the grill. It will be easier to cook on both sides. If you don’t have a grill in your oven, no biggie, you can cook it as good on the stove. It will take around 15 minutes in total, while you have to check it doesn’t stick to the pan. After that, BUON APPETITO :)