Plant-based Frittata using TGC Tofu Scramble

2 tablespoons oil

6 strips, TGC Bacon, diced

1/3 cup white onion, diced

1/3 cup red bell pepper, diced

1/3 cup green bell pepper, diced

2 cups spinach leaves

For the scrambled egg:

1 500g pack TGC Tofu Scramble

1 1/2 cups unsweetened soy or nut milk

1/4 cup all-purpose flour

1 teaspoon black salt

1/4 teaspoon black pepper

For the potato crust:

5 pcs. store-bought hashbrowns, crumbled

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 180° C (350° F).

2. Grease a 9-inch round baking pan or springform pan with oil or cooking spray.

3. Crumble the hashbrowns in a mixing bowl then season with salt and pepper. Pour the crumbled potatoes into the pan and press firmly to make a crust. Bake for 15 minutes and set aside.

4. Preheat oil in a nonstick pan over medium heat. Sauté TGC Bacon for 1 minute. Add the onions and bell peppers and sauté for another minute. Add the spinach leaves and cook for 30 seconds or until the leaves have wilted. Transfer in a bowl and set aside.

5. Using the same pan, cook TGC Tofu Scramble over medium heat. Put the soy or nut milk, flour, black salt, and pepper in a bowl and beat with a wire whisk until bubbles appear, about 1 minute.

6. Pour the mixture on the Tofu Scramble and cook for 2 more minutes. Turn off the heat and fold in the sautéed bacon and vegetables.

7. Transfer the egg mixture on the baking pan and bake for 20 minutes. Let the Frittata set for 30 minutes after baking before slicing.

Simple, healthy, delicious! 

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