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Zucchini Frittata

Makes 6 - 8 servings

Traditionally, frittata is an Italian egg-based dish similar to an omelette or a quiche, with added vegetables. Here is a cholesterol-free version, that is low in fat and high in protein, but it’s not missing flavor! This is a great dish to take along on a picnic or outing.



2 large onions
4 cloves garlic
1 large zucchini
2 Tbsp. oregano
1 tsp. salt
1 Tbsp. vegetable seasoning
3 Tbsp. yeast flakes
1 package firm tofu, crumbled

2 dl. cashews
2 dl. soy yoghurt, natural
1 package silken tofu
2 Tbsp. cornstarch
2 Tbsp. onion powder
¼ tsp. garlic powder
1 ½  tsp. salt

2 pinches tummeric


Sauté the onions, garlic and zucchini in the olive oil until soft. Add the oregano, salt, vegetable seasoning, yeast flakes and crumbled tofu. Sauté for a minute or two more. Blend the cashews, soy yoghurt, silken tofu with the remaining ingredients in a blender until smooth. Combine the zucchini, onion mixture with the blended tofu mixture. Pour into a oiled baking dish. Bake at 180°C for 45 minutes or until firm and golden.

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