Vegan Roasted Tomato & Watercress Frittata (ve, gf)

A weekend brunch favourite – this vegan frittata is packed with protein and flavour. I love the roasted cherry tomatoes and watercress combination but, just like a regular frittata, you can use any veg you have on hand.

This is actually adapted from one of the recipes in my book so, if you liked this recipe, you might want to check it out here.

• Ingredients

  • 1 small onion

  • 2tbsp olive oil

  • 150g cherry tomatoes

  • 1tsp dried oregano

  • a big handful of watercress

  • 300g firm tofu

  • 1/2 cup almond milk (+ a couple of tbsp if needed)

  • 1tbsp nutritional yeast

  • 1/4tsp turmeric

  • 1/2tsp garlic powder

  • 1/2tbsp cornstarch

  • salt & freshly ground pepper

  • 10g flat-leaf parsley

• Method

  1. Pre-heat the oven to 180ºC.

  2. Dice the onion. Heat 1tbsp olive oil on a non-stick pan over medium heat and sauté the onion until soft.

  3. Halve the cherry tomatoes and place side up on a baking tray. Season with the oregano, salt, pepper and the other tbsp of olive oil. Roast for 15 minutes or until blistery and slightly charred.

  4. Add the watercress to the onion and cook for a minute to wilt slightly. Add the cherry tomatoes and stir to combine.

  5. To a food processor add all the remaining ingredients (except the parsley), season well and blend until smooth. If it’s really thick add another tbsp of almond milk but be careful so it doesn’t become too runny.

  6. Add the mixture to the cooked veg. Chop the parsley and stir everything together. Cook in the oven for 30 minutes. Be careful when removing the pan from the oven as the handle will be extremely HOT!

  7. Let it cool for 5 minutes in the pan, cut into slices and serve.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.