Spinach Not-A Fritta-Ta
half a bunch of fresh spinach, chopped
1/2 cup chopped parsley
medium onion chopped medium fine
half a block of tofu (7 oz)
10 Picholine green olives in bits (optional)
small zucchini, grated
1 tsp herbes de Provence
1.5 tsp tamari
handful sliced mushrooms
1/3 cup chick pea flour
1/4 cup unsweetened soy milk
(nice with 1-2 Tblsp tahini)
1. Preheat oven to 425F.
2. Chop spinach, parsley, onion, olives. Grate zucchini.
3. Mash tofu with all the chopped ingredients. Add herbes de Provence and tamari.
4. Put this in a large cast iron fry pan/skillet. Flatten it, mashing it in a little. Put the mushrooms in the top surface, pushing them in a bit. (I used whole little bunashemeji and another time, 3 cut up cremini.)
5. Mix the chick pea flour and soy milk into a medium thick sauce. Pour this onto the surface of the not-a fritta-ta.
6. Bake at the high heat about 10 minutes, then turn it down to 400F for 15-20 more minutes.
This went very well with a slightly spicy kimchee and some sweet grape tomatoes. A delightful lunch for any time. My husband and I immediately started dreaming up variations: "This would be good with leeks." "Imagine this with a little chickpea flour crust under it, like a quiche." "Could work with broccoli too." etc. Go ahead -- give it a try with anything you like! If you leave it in a while longer it will crisp more. Forget the eggs, this is not-a fritta-ta and has its own place in the food pantheon!
Serving Size: 1 quarter not-a fritta-ta (161g)
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.