Asparagus, Potato and Cherry Tomato Frittata

Feb 26, 2019

Rich in flavor yet surprisingly light, this vegan recipe makes a complete meal on its own, or enjoy with a salad

By Chef Christine Moss, The Garden Cafe Woodstock




  • 1 cup cashews soaked overnight
  • 1  12.3oz package silken tofu firm
  • ½ cup chickpea flour
  • ¼ cup nutritional yeast
  • ¼ TSP turmeric
  • 1 TBSP thyme
  • 1 TBSP dijon mustard
  • 1 TSP salt
  • ¼ TSP smoked paprika
  • ½ cup plus 1 TBSP water
  • 1 TBSP olive oil


  • 1 bunch (about 2 cups) asparagus
  • 1 clove garlic diced
  • 2 TBSP olive oil
  • 1 cup cherry tomatoes cut in half
  • 1 small bunch (about 1 cup) thinly sliced scallions
  • 1 large red skinned or Yukon Gold potato


Preheat oven 350F

Prep vegetables

  1. Wash the potato, cut it in half and boil in salted water with skin on about 20 minutes or until just fork tender. Rinse under cool water so that it can be handled and slice into thin slices. Set aside.
  2. Trim off stem ends and slice asparagus on the bias, leave the tips of the spears whole. Saute with diced garlic, a pinch of salt and olive oil until bright green.
  3. Grease a 9” pie pan or baking dish and arrange potato slices into the pan. Sprinkle sliced scallions evenly over the potatoes and top with the sauteed asparagus and garlic making sure to distribute all of the vegetables evenly in the pan. Set aside. 

Make the batter

  1. Drain the cashews and place into a food processor with 1 TBSP of water. Blend until it reaches  a smooth nut-butter consistency. Stop the processor and scrape down the sides from time to time with a rubber spatula.
  2. Add to the cashews the silken tofu, chickpea flour, nutritional yeast, turmeric, 1 tsp salt, smoked paprika, dijon mustard and 1 TBSP olive oil. Blend for about 1 minute. While the processor is still running, if it has a spout where you can add ingredients while processing, add in the ½ cup of water. If not, open the processor and add the water and continue to blend for another minute.

Create the Frittata

  1. Using a rubber spatula pour the batter over the vegetables in your baking dish. It will be very thick. Press the batter down gently to fill in between the vegetables and smooth over the top.
  2. Press the cherry tomato halves into the top in a pretty design. Brush the top with a little olive oil (or a spray oil is also useful) and sprinkle the thyme leaves over the top.
  3. Bake in a preheated oven at 350F for 30-35 minutes until it forms a crust across the top but is still tender on the inside.
  4. Allow it to cool down before slicing into it and serve warm with a fresh green salad.

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