This is something I make when I get tired of scrambled “egg.”
This is super easy to make, and since I had some left-over sautéed veggies (onions, peppers, mushrooms) already, it took no time to finish.
It looks somewhat festive too when you present it in the pan on the dining table.
Served with quality crusty bread, green leaves, green grapes, and blueberries for breakfast.
Breakfast Veggie Frittata: extra firm tofu (pureed), chickpea flour, nutritional yeast, turmeric, sugar, salt, pepper, garlic powder, onion powder, cumin, sautéed veggies