I love, love, love brunch! As a mom of three, it’s not something I get to indulge in often, as Saturday and Sunday mornings are busy with the kids’ activities, friend birthday parties, and family outings. But, oh how I savor a great frittata. It’s the quintessential item on my brunch menu, and I have even been known to serve them for dinner!
With Spring upon us, it’s the perfect opportunity to chop up some of my favorite veggies of the season and bake them in a frittata. This particular recipe has artichoke hearts, asparagus, and sun-dried tomatoes. It sings Spring to me and tastes like it too!
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- ¼ cup vegetable broth
- 12 ounces of asparagus, tips only cut in ½ inch pieces
- 1 cup sun-dried tomatoes, chopped
- 1 14 ounce can artichoke hearts in water, coarsely chopped
- ½ cup water
- 14 ounces of firm tofu, drained
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
- Preheat the oven to 400 degrees. Grease a spring form pan.
- Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
- In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
- Add the mixture to the saucepan with the vegetables.
- Season with salt and pepper, to taste.
- Spoon into a spring form pan. Bake for about 30-40 minutes.
- Cut into wedges and serve.
Frittata photos by Lana Lee Photography.