Vegan Zucchini Frittata

Vegan Zucchini Frittata

When I was living on my own for the first time, a friend’s mom gave me a battered, 1960?s edition of The Joy of Cooking, and for the next year I taught myself to cook by following its often dated but always instructive recipes. I was particularly fascinated by the chapter called “Eggs, Souffles and Timbales,” and though I don’t remember making any timbales, I learned to cook eggs in most every other way, from poached and over easy to omelets and quiches and simple souffles. After I became vegan, I didn’t so much miss the taste of eggs as I missed putting what I’d learned to use.  Silly me. It took me years to figure out that so many of the egg dishes I loved best, the omelets, quiches, and frittatas, were easy to duplicate using tofu.  This frittata is my most realistic and delicious eggsperiment (sorry!) yet.

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© SusanV for FatFree Vegan Kitchen, 2011. |
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