Chestnut and Brussels Sprout Frittata

by Edward Daniel

Chestnut and Brussels Sprout Frittata -
 
Prep time
Cook time
Total time
 
Chestnut and Brussels Sprout Frittata makes a savoury start to the day but also a nice snack in the day. Though, overpowering slightly, this dish has sufficient enough Brussel Sprouts to allow the subtle taste of the chestnuts to shine.
Author:
Recipe type: Breakfast, Snack
Cuisine: Vegan
Serves: 8
Ingredients
  • 600g potatoes (sliced to 2cm in thickness)
  • 3tbs extra virgin olive oil
  • 300g potatoes (sliced to 2cm in thickness)
  • 2tbs extra virgin olive oil
  • 400g organic tofu
  • 125ml oat cream
  • 2 cloves of garlic
  • 1 onion
  • ½ lemon, juice and zest
  • 1tsp agar agar
  • ½ tsp salt
  • 100g Brussels Sprouts
  • 100g chestnuts
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, Brussels 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.

 

 

 

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