Cookbook: Vegan Brunch
Author: Isa Chandra Moskowitz
Result: It's been a long day. I was fixin' to come home and just make a simple tofu scramble, but I came across this recipe in Vegan Brunch and had a thought- if I made this, it would mean less time spent standing over the stove! I had all of the ingredients on hand (except for the chard), so I decided to use the rest of the bunch of kale I got this past weekend from the farmer's market instead. The whole thing was indeed very easy to throw together, and all things considered it was a pretty healthy recipe with almost no fat (with the exception of the oil the garlic and kale were sauteed in).
The finished frittata crisped up nicely on the outside and had a pleasant and not too mushy texture on the inside- which is good because I loathe mushy tofu. The kale worked OK, especially on the top parts where it became reminiscent of kale chips. However, I would definitely be interested in trying chard next time, the kale did become a bit overly wilted and brown on the inside of the frittata. In the end the whole thing kind of fell apart when I took it out of the pan and resembled a tofu scramble anyways, which was just fine with me. I ate it with a toasted sprouted bagel topped with apple butter, and was a happy camper. I love breakfast food for dinner and am looking forward to trying more recipes from this book soon...