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Farmer's Market Frittata - Lunch Version

<p>Our eggless Farmer's Market Frittata boasts a silky mixture of tofu, goat cheese, and spices that envelops tender slices of summery squash in its golden folds. Generously sprinkled with fresh green onion and crispy bacon, this breakfast dish makes quite a first impression.</p>
4 Servings Recipe By

Ingredients

  • 16 ounces Silken Tofu
  • 2 tablespoons Psyllium Husk Powder
  • 4 ounces Goat Cheese
  • 1/2 teaspoons Garlic Powder
  • 1 teaspoon Sea Salt
  • 3/4 teaspoons Turmeric
  • 1/3 teaspoons Mustard Seed, Ground
  • 1/2 teaspoons Rosemary, Dried
  • 1 tablespoon Olive Oil
  • 3/4 cups slice Zucchini
  • 3/4 cups slice Squash, Yellow
  • 1/2 cups dice Green Onion (Scallion)
  • 1/2 cups cook and dice Bacon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of frittata
  • 311 Calories
  • 24g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 32mg Cholesterol
  • 782mg Sodium
  • 10g Total Carb
  • 5g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine tofu, psyllium husk, goat cheese, garlic powder, sea salt, turmeric, mustard and rosemary in a blender.
  2. Blend until smooth and creamy.
  3. Heat olive oil over medium heat in an oven safe skillet.
  4. Saute zucchini and summer squash 5-7 minutes until tender.
  5. Pour tofu mixture into skillet.
  6. Top with green onion and bacon
  7. DO NOT mix or disturb.
  8. Cook on the stovetop for 5-7 minutes.
  9. Transfer to a 400 degree oven and cook 25-30 minutes until mixture is set and golden in color.
  10. Cool 5 minutes and cut into wedges.
  11. Serve warm or room temp.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine tofu, psyllium husk, goat cheese, garlic powder, sea salt, turmeric, mustard and rosemary in a blender.
  2. Blend until smooth and creamy.
  3. Heat olive oil over medium heat in an oven safe skillet.
  4. Saute zucchini and summer squash 5-7 minutes until tender.
  5. Pour tofu mixture into skillet.
  6. Top with green onion and bacon
  7. DO NOT mix or disturb.
  8. Cook on the stovetop for 5-7 minutes.
  9. Transfer to a 400 oven and cook 25-30 minutes until mixture is set and golden in color.
  10. Cool for 10 minutes.
  11. Cut into equal wedges and flash freeze IN SKILLET 1 hour.
  12. Remove from freezer and carefully remove frozen wedges.
  13. Divide among allocated number of quart freezer bags, 2 wedges per serving, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in the microwave until warmed through.

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