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Egg free Frittata


8 oz. silken tofu

2 Tbsp. margarine

3 Tbsp. arrowroot

1 tsp. baking powder

1 tsp. kosher salt or sea salt

1/4 tsp. turmeric

1/4 tsp. garlic powder

1 Tbsp. mixed fresh herbs, finely chopped (your choice)

2 Tbsp. olive oil

1/2 small onion, diced

1 small zucchini, thinly sliced

1 small bunch of asparagus, sliced

1 russet potato, shredded

1/2 cup cherry tomatoes, halved


Preheat oven to 425 degrees.

In a blender or processor, puree the tofu, margarine, arrowroot, baking powder, salt, turmeric and garlic powder. Fold in chopped herbs. Set aside.

In a 9-inch, oven-proof skillet, sauté the onion, zucchini and asparagus in olive oil until just tender. Add grated potato and continue cooking for another 5 minutes, stirring occasionally to prevent sticking.

Pour tofu mixture over the vegetables, stirring enough to coat them. Smooth the top with a spatula and sprinkle the halved tomatoes over the mix.

Place in the oven for 15-20 minutes, until the frittata is firm and the top is golden. Check it every 5 minutes to make sure it is not getting too dark. Remember, everything is already cooked.

Allow the frittata to rest for 15-20 minutes before slicing.

Yield: 6 servings

Nutritional information

Per serving: 217 calories, 9.8g total fat, 3.2g protein, 22.5g carbohydrate, 8g dietary fiber, 0mg cholesterol, 414.7mg sodium, 1.8g sugar, 131.8mg

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