Featured Recipe: Vegan Kale Frittata (Egg-Free)

Featured Recipe: Vegan Kale Frittata (Egg-Free)

Enjoy a hearty, filling and delicious, egg-free frittata, rich in protein, calcium and B vitamins.
Prep Time15 minutes
Cook Time47 minutes
Total Time1 hour 22 minutes
Course: Main Dish
Cuisine: Gluten-Free, Vegan
Servings: 8 Slices



  • 1 Block “Wildwood” Organic Sprouted Tofu (397g)
  • 1 Cup Chickpea Flour
  • 1 Cup Nutritional Yeast
  • 2 Cups Unsweetened “Natura” Almond Milk
  • 0.25 tsp Black Pepper
  • Sea Salt to taste
  • 0.25 Cup "Sarafino" Extra Virgin Olive Oil


  • 4 Cups Kale (Chopped)
  • 1 Cup Red Bell Pepper (Diced)
  • 1 Cup Onion (Diced)
  • 1 tbsp garlic (Minced)
  • 2 tbsp "Sarafino" Extra Virgin Olive Oil


  • Preheat your oven to 375F.
  • Start off by blending your tofu and almond milk in a high speed blender until smooth.
  • In a bowl, combine the remaining “Egg” ingredients and thoroughly whisk in the tofu mixture.
  • Set the bowl aside and prep the veggies.
  • In an oven-proof skillet, sauté all the “Veggie” ingredients over medium heat for 6-7 minutes, stirring frequently.
  • Pour the “Egg” mixture into the pan and combine with the veggies thoroughly.
  • Bake at 375F for 40 minutes and allow for 20 minutes rest time before cutting into it.
  • Enjoy with a nice side salad or on its own any time of day!


Each Slice Contains:
239 calories; 13 g protein; 15 g total fat (0 g trans fat); 14 g total carbohydrates (3 g of sugar); 62 mg sodium (Without added salt)