Baked Vegetable and Tofu Frittata

A fluffy, oven-baked egg frittata layered with crumbled firm tofu, sweet edamame, and Tuscan kale.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.44/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-Calorie
• Low-Carb
• Low-Saturated-Fat
• Low-Sugar
• High-Protein

Tags

• bake
• healthy
• comfort food
• crowd-pleaser

Ingredients

• 1 package tofu (extra-firm, drained and pressed)
• 6 eggs (large)
• 1 cup egg whites (liquid)
• 1 package shelled edamame (frozen, thawed)
• 3 cup kale (stems removed, chopped)
• 1 red bell pepper (medium, diced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Preheat your oven to 375 degrees Fahrenheit and lightly brush a 9x13-inch baking dish with 1/2 tablespoon of the olive oil.
2. Heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat, then sauté 1 diced red bell pepper and 3 cups chopped kale for 4 minutes until the kale is wilted.
3. In a large bowl, whisk together 6 eggs, 1 cup liquid egg whites, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until frothy.
4. Crumble 1 package extra-firm tofu into the egg mixture and fold in 1 package thawed edamame along with the sautéed kale and bell pepper.
5. Pour the mixture into the prepared baking dish and bake for 25 minutes until the center is set and edges are golden, reaching an internal temperature of 160 degrees Fahrenheit.
6. Let rest for 5 minutes before slicing into 4 equal portions.

Notes

Slices hold their shape beautifully and can be enjoyed warm or chilled straight from the fridge.

Nutrition (per serving)

• Calories: 351
• Protein: 33.4 g
• Carbohydrates: 18.9 g
• Fat: 16.3 g
• Fiber: 5.9 g
• Sodium: 540 mg
• Saturated Fat: 2.8 g
• Sugar: 4.2 g
• Cholesterol: 253 mg