Chestnut and Brussels Sprout Frittata

Instructions

1. Pre-heat oven to gas mark 180 degrees Celsius.
2. Sauté the potatoes in the olive oil until the potatoes are golden brown on each side.
3. In a blender combine the oat cream, tofu, garlic cloves, onion, lemon and salt. Whizz to a smooth consistency.
4. Line a baking tin or pyrex dish with parchment paper. Using a pastry brush, line the sides with olive oil.
5. Add the potatoes with the oil, Brussel Sprouts and chestnuts to the baking tin. Pour over the tofu mixture.
6. Bake in the oven for about 45 minutes until the Frittata becomes golden brown.
7. Remove from the heat. Allow to cool. Serve either lukewarm or place in the fridge, and eat when cold.