Vegan Polenta Frittata
This vegan Polenta Frittata is made with mushroom, tomato and basil. It's savoury and wholesome. Great for brunch or a breakfast inspired dinner.
Servings 4 people
Calories 230kcal
Ingredients
- 4 cloves garlic chopped
- 1 yellow onion chopped
- 1 tbsp coconut oil
- 2 cup cremini mushrooms sliced
- 1/3 cup nutritional yeast
- pinch paprika
- pinch cayenne optional
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 cup polenta
- 3 cup vegetable broth or water
- 1 cup cherry tomatoes chopped
- 1/3 cup fresh basil chopped
Instructions
- Add onion and garlic to cast iron skillet with 1 tbsp coconut oil. Cook on medium heat stirring occasionally until onion becomes translucent in colour (approx. 10 mins). Chop mushrooms and add to skillet. Cook until softened (approx. 10 mins). Trasnfer to bowl.
- In a mixing bowl add your polenta, nutritional yeast, paprika, cayenne, and salt and pepper. Mix to combine. Add 1 tsp coconut oil to skillet on medium heat and toss in your polenta mixture. Gradually pour in vegetable stock, beating polenta as you go to prevent lumps. Keep beating the polenta until the mixture thickens and starts to bubble. Then add cooked veg back to the skillet, stir to combine and season with more sea salt and pepper.
- Remove pan from heat and top polenta with chopped cherry tomatoes. Turn oven to broil and cook for 5-10 mins, or until cherry tomatoes are bright and bursted.
- Remove polenta frittata from oven, allow to cool slightly and top with fresh basil leaves.
Notes
Nutrition information is a rough estimate.
Nutrition
Calories: 230kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Sodium: 1004mg | Potassium: 422mg | Fiber: 3g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg