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Winter Roasted Tempeh Frittata

Caramelized winter vegetables and crisp-seared tempeh baked into a golden, custardy egg frittata finished with fresh herbs and cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 265
Ingredients Method

Ingredients
  

  • For the Roasted Vegetables
  • 2 cups cubed butternut squash
  • 1 cup Brussels sprouts halved
  • 1 small red onion sliced
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • For the Tempeh
  • 8 oz tempeh crumbled
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt to taste
  • For the Frittata
  • 8 large eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan or Gruyère
  • 2 tbsp chopped fresh thyme or sage
  • Salt and black pepper to taste

Method
 

  1. Roast squash, Brussels sprouts, and onion with olive oil, salt, and pepper at 400°F for 25 to 30 minutes.
  2. Sear crumbled tempeh with smoked paprika and garlic powder in olive oil for 5 to 7 minutes until golden and crisp. Set aside.
  3. Whisk eggs, milk, cheese, herbs, salt, and pepper.
  4. Reduce oven to 375°F.
  5. Combine roasted vegetables and tempeh in the skillet, then pour in the egg mixture.
  6. Cook on the stovetop over medium-low heat for 3 to 4 minutes until edges set.
  7. Bake 15 to 18 minutes until the center is just set and the top is golden.
  8. Rest 5 minutes before slicing.