Mushroom Spinach Frittata! – Food!

Makes 4 servings ($1.17 per serving, $4.67 total recipe)

Ingredients:

1 tbsp sunflower oil (or other high-heat oil)

8 oz mushrooms

1/2 med onion, diced

2 cloves minced garlic

8 oz frozen spinach, cooked and well drained

3/4 cup chickpea flour

3/4 cup unsweetend plant milk

2 tsp apple cider vinegar

1/2 tsp turmeric

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp baking soda

3/4-1 tsp black salt

1/4 cup nutritional yeast

1/2 block firm tofu, drained

Instructions:

Preheat oven to 375.
Heat 1 tbsp oil in a large pan over medium heat. Thoroughly rinse and dry the mushrooms, and cook until they are starting to brown.
While mushrooms are browning, combine chickpea flour, plant milk, apple cider vinegar, turmeric, garlic powder, onion powder, baking soda, black salt, and nutritional yeast in a large bowl and whisk to combine.
When mushrooms have started to brown, add diced onions to the pan and cook until onions just begin to soften, then add the minced garlic and cook for a few more minutes.
Mix the mushrooms, onions, garlic, and spinach into the bowl with the chickpea batter.
Crumble the tofu into the bowl, and fold to combine. When you’re mixing, you want to make sure you have an even distribution throughout the batter, but try to maintain some texture in the tofu.
Pour the batter into a well-greased pan (I like to use a 9 inch springform) and cook for 35-45 minutes. It is done when the middle feels firm to the tough and the edges are starting to brown.
If you want to turn it out of your pan, let it cool thoroughly.

Nutrition Information (approximate, per 1/4 recipe):