Tofu Frittata with Tomato Wedges
A quick and delicious tofu BLW breakfast, safe for babies from 6 months+ and loved by the whole family!
Equipment
- 1 skillet
- 1 small bowl
Ingredients
- 2 tsp. olive oil
- ¼ cup white mushrooms (sliced)
- ½ cup carrots (shredded)
- 2 tbsp. green onion (finely chopped)
- ½ pack firm tofu
- 4 eggs
- 2 tbsp. low-sodium soy sauce
- 1 tomato (cut in large wedges with skin on)
Instructions
- Preheat the oven to 375°F.
- Heat oil in an oven safe, non-stick skillet. Add in mushrooms, carrots, and green onion. Sauté 3-5 minutes or until carrots are soft.
- Drain and press the tofu by hand, using paper towel. Using a fork, or your hands, crumble the tofu and add to the skillet.
- In a small bowl, whisk the eggs and soy sauce. Press the vegetable and tofu mixture in an even layer in the skillet, then pour the egg mixture overtop making sure to cover completely. Cook for 2-3 minutes or until the egg begins to cook around the edges.
- Place the pan in the oven and bake for 8-10 minutes, or until eggs are cooked through. Cut into fingers, pair with tomato wedges, and enjoy!
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