Eggplant Mushroom Frittata

Baked vegan eggplant mushroom frittata. Makes a great breakfast, lunch or dinner meal option.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • 1 tablespoon olive oil
  • 1 medium eggplant, cubed
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 1 cup semi dried tomatoes
  • 1 small bunch fresh parsley, shopped
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • 2 cups baby spinach
  • 250 grams silky tofu
  • 2 tablespoons nutritional yeast
  • 4 teaspoons corn starch
  • 1 teaspoon turmeric
  • 1/4 cup soy milk


  1. In a frying pan lightly greased with oil toss eggplant and garlic together over medium heat. Cook for 5 minutes and add mushrooms, tomatoes, parsley, spices and season to taste. Cook for 10 minutes or until vegetables are tender. Switch off the heat, add in baby spinach, mix to combine and set the pan aside.
  2. Preheat oven to 180°C and grease a 22cm spring form. Place tofu, nutritional yeast, corn starch, turmeric and milk into a blender. Pulse until smooth. Pour the tofu mixture into the prepared form and add vegetables. Bake for 15-20 minutes until just set in the middle. Serve and enjoy!

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