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From: Bryanna (
Subject: Thanks for the kind words, Leslie! Here are the fritatta (Italian omelet) and benedict recipes:
Date: November 16, 2004 at 4:41 pm PST

In Reply to: Favorite breakfast "egg" replacements posted by Leslie on November 16, 2004 at 3:57 pm:

Go to the link below this post for the benedict recipe.

Makes 2 10" frittate

1 lb. medium-firm tofu
6 T. unbleached white flour (or 1/4 c. brown rice flour)
1/4 c. nutritional yeast flakes
1 T. water (or dry white wine, marsala or dry sherry)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. turmeric
1/4 tsp. white pepper
2 T. extra-virgin olive oil
1 large onion, thinly sliced (can substitute all or some green onion, or leek)
2 medium cooked potatoes, peeled and sliced OR 1 c. leftover cooked pasta (with or without sauce)
freshly-ground black pepper
about 2 T. Soymage vegan soy Parmesan substitute to sprinkle on top
OPTIONAL ADDITIONS: (1-2 c. total)
1 T. to 2/3 c. chopped fresh herbs: can be simply Italian parsley, or a mixture of parsley, basil, mint, sage, etc.
some chopped vegetarian "ham", "back bacon", or "pepperoni". or some cooked crumbled
vegetarian Italian "sausage"
a few sliced black Italian olives
a bit of chopped sundried tomato (in oil, or rehydrated)
a few thinly-sliced cooked or canned or marinated artichoke hearts
2 cloves garlic, minced
1/2 c. chopped cooked "bitter greens", such as arugula, dandelion, endive, borage, etc.
thinly sliced bell pepper-- any or all colors
thinly-sliced zucchini or other summer squash
other vegetables, crisply-cooked and cut in small pieces-- asparagus, broccoli, cauliflower, mushrooms, greens, green beans, zucchini flowers, eggplant, etc..

Preheat oven to 450 degree F.

Place 1 T. olive oil in each of two 10" cast iron skillets or baking dishes and place them in the oven while it heats up.

Blend all ingredients in a food processor until very smooth.

Add the onion and any vegetables that need to be sauteed to the hot oil in the pans in the oven. Bake them for about 5 minutes, then add them to the batter in a bowl, along with all other additions, and the potatoes, pasta, etc.. Lower oven temperature to 350 degrees F.

Divide the mixture evenly between two 10" cast iron skillets, well-oiled with olive oil, and spread evenly to the edges. Sprinkle with pepper and soy Parmesan. Bake for 30 minutes. Cool on racks for 10 minutes, then loosen the bottom and cut each frittata into 6 pieces. Eat warm, or at room temperature (best when cooled a bit). Store leftovers in a covered container in the refrigerator. They make great sandwich fillers!

My favorite frittata is one made with onions, potato, red and green peppers, and artichoke hearts or zucchini, perhaps with some fresh basil and Italian parsley.

leeks and peas with fennel or mint
swiss chard with breadcrumbs and marjoram
potato and onion with a pinch of red pepper flakes
mushrooms and parsley, and substitute marsala wine for the water
artichoke hearts, asparagus, parsley, a bit of lemon, dry white wine instead of water in the recipe
fried or grilled eggplant
artichoke hearts, potatoes, roasted red pepper, veggie "ham"
browned or camelized onions (with or without other vegetables)
green beans and potatoes
asparagus and mushroom, with potato or spaghetti


To make Frittatine, make the Basic Fritatta Batter, adding 1/2- 1 C. chopped fresh herbs and/or cooked, chopped greens, squeezed dry.

Preheat the oven to 400 degrees F. Spread 1/4-1/2 cupfuls of the batter on oiled cookie sheets, making rounds as thin as possible without holes, about 8" across. Bake for 5-7 minutes, or until browned on the bottom, then flip them over and cook another 5-7 minutes, or until golden brown on the other side.

Cool the omelets. To serve, stack or roll them with a filling for spinach lasagne or canneloni, sauteed mushrooms and veggie "ham", or any filling you might use for crepes, and reheat briefly in a 350 degrees F oven. Serve with a light tomato sauce orvegan white sauce, or frittatine can be used as sandwich fillers.

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