Vegan Roasted Vegetable Frittata

This roasted vegetable frittata is always a hit, even with guests who are used to eggs for breakfast. A frittata is essentially a baked omelet. This recipe is based on one from 1,000 Vegan Recipes by Robin Robertson. It’s remarkably close to a quiche without a crust. My version uses more vegetables than the original with the same amount of tofu. I also changed the spices to give a more egg-like appearance and flavor.

I like to double this recipe and bake it in a 9×13 inch pan. The leftovers are great the next morning or served with a salad for lunch. Roast the vegetables in advance to shorten the morning prep time. If you don’t like mushrooms, substitute 2 cups of other vegetables. A bit of chopped parsley or cilantro, some avocado slices, and a dusting of smoked paprika make a lovely garnish.