This Baked Potato and Red Pepper Frittata is yet another reason to bake a big batch of potatoes early in the week – they’re so versatile. The first time I made this, my dad, Tim, and I ate the whole thing. We’ve since doubled that recipe, which is what you see here, so we now enjoy it for dinner and the next day’s lunch. 
Baked Potato and Red Pepper Frittata
Ingredients
- Wet Ingredients
- 3 12 oz pkgs - firm silken tofu
- 2 Tbs - tamari soy sauce
- 2 tsp - lemon juice
- 4 tsp - cornstarch
- Veggie Ingredients
- 2 medium - red peppers, diced
- 2 medium - garlic cloves, minced or pressed
- 3 lbs - baked Yukon Gold potatoes, diced
- 4 tsp - chopped, fresh flat-leaf parsley
- 2 Tbs - chopped spring onions or green onions
Instructions
- Preheat the oven to 375° F. Line a 9" x 9" baking dish with parchment paper.
- In a food processor or blender, blend the Wet Ingredients until smooth. Set aside.
- To cook the Veggie Ingredients, first dry-sauté the red peppers and garlic in a large non-stick skillet over medium heat until the peppers start to brown, about 5-7 minutes. Stir in the potatoes, parsley, and onions.
- Add the blended Wet Ingredients from Step 2, and salt to taste.
- Spread the mixture into the baking dish. Bake for 45-50 minutes, or until the frittata is golden brown on top. To check if the frittata is ready, insert a knife in the middle. If it comes out clean, it's done! Enjoy.
Tips
This is another recipe where I love to use my Vidalia Chop Wizard. Place the entire baked potato onto the Chop Wizard blades and press down with the lid. Presto! The potatoes are the perfect size for this frittata.
Nutrition Information
Nutrition (per serving): 380 calories, 57% calories from carbohydrates, 25% calories from protein, 19% calories from fat, 7.1g fiber.
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