Description

Precisely set and elegantly composed, the High Protein Tofu Veggie Frittata oBers a modern interpretation of a classic egg dish. Farm fresh eggs and protein rich tofu are blended with seasonal vegetables to create a lighter, well structured preparation. Together, eggs and tofu provide complete, high quality protein to support muscle maintenance and sustained energy, while vegetables deliver fiber and essential micronutrients that encourage digestive and metabolic balance. Adaptable across meals, this dish aligns performance focused nutrition with refined simplicity.

Ingredients

• 250 grams courgette, roughly chopped
• 1 piece eggplant, roughly chopped
• 1 piece sweet potato, roughly chopped
• 2 tablespoon olive oil
• 3 tablespoon harissa
• 1 teaspoon oregano
• 2 pieces red onions, cut into wedges
• 280 grams pack firm tofu, cut into cubes
• 10 pieces eggs
• 4 pieces sundried tomatoes, halved
• 5 pieces cherry tomatoes, halved
• a handful of coriander, roughly chopped

Directions

1. 1
   Preheat the oven to 180°C (fan) / 350°F. Line an 8 × 12-inch roasting tin with baking paper, leaving an overhang on all sides to allow for easy removal once baked.
2. 2
   Add the vegetables to the tin and drizzle with extra virgin olive oil. Spoon over 2 tablespoons of harissa paste and sprinkle with oregano. Toss thoroughly to coat, then spread into an even layer. Roast for 20–25 minutes, turning halfway through for even caramelization. Add the red onions and return to the oven for a further 15 minutes, until the vegetables are tender and lightly charred.
3. 3
   Toss the cubed tofu with the remaining 1 tablespoon harissa paste until evenly coated. Set aside.
4. 4
   In a bowl, whisk the eggs with the chopped coriander. Pour the egg mixture over the roasted vegetables, then gently scatter over the harissa-coated tofu. Dot with both the sundried and fresh tomatoes.
5. 5
   Return the tin to the oven and bake for 25–35 minutes, until the eggs are just set and the surface is lightly golden.
6. 6
   Allow the frittata to rest for 5 minutes, then lift out using the parchment overhang. Slice and serve warm with mixed leaves.