Spinach Frittata

Rinse and dry the produce. Preheat the oven to 350 degrees. Peel and chop the onion. Cut potatoes in half. Mince the garlic. Roughly chop the olives and roasted red peppers. Cut the lemon in half and juice into a small bowl, watching out for seeds. Drain the tofu and squeeze out any excess water. Lightly oil the pie pan or baking dish. Line a baking sheet with parchment paper.

Heat the large sauté pan over medium-high heat and add the olive oil. Add the onion and sauté until softened, about 5 minutes. Add the garlic, basil and oregano until fragrant, about 1 minute. Transfer the mixture to the food processor or blender.

Add the tofu, nutritional yeast, cornstarch, juice from the lemon, and salt and pepper to taste to the food processor or blender. Process until smooth. Transfer to baking dish and fold in red peppers and olives.

Return sauté pan to low heat, add spinach and allow to wilt, about 5 minutes. Add the wilted spinach to the tofu mixture, stirring until mixed. Spread the mixture evenly into the dish, smoothing the top. Put the baking dish into the oven, baking until firm and golden brown, about 45 minutes.

In a large bowl toss potatoes in 1 tablespoon olive oil to coat. Season with salt and pepper to taste. Place on lined baking sheet and bake in oven for 30 minutes, or until fork tender.

Meanwhile, thinly slice the tomato for the next step. After 45 minutes remove the frittata from the oven and arrange the tomato on top, baking for another 10 minutes or putting under the broiler for a minute or two. Serve hot with a side of roasted potatoes. Enjoy!