Mushroom and Leek Frittata

• 1 1/2 tbsp olive oil
• 4 shallots thinly sliced
• 2 leeks thinly sliced
• 1 cup sliced baby bella mushrooms
• 1 cup chopped kale
• 1 package of silken tofu
• 1 cup chickpea flour
• 1 ½ cups of plain unsweetened non-dairy milk
• 3 tbsp nutritional yeast
• ½ tsp sea salt
• ½ tsp kala namak (black salt)
• 1 tsp turmeric
• ¼ tsp black pepper
  

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Top with fresh parsley and black pepper!

1. Start by preheating your oven to 375 degrees fahrenheit.
2. To an oven safe skillet (I used a cast iron skillet) heat 1 ½ tbsp of olive oil on medium heat. Once warm, add your thinly sliced shallots and leeks to the skillet. Cook for 2-3 minutes.
3. Next, add your sliced mushrooms and stir. Cooking until all of the moisture from the mushrooms is cooked out, 4-5 minutes. Do not stir too often, you want to get a good sear on the mushrooms.
4. Then, add your chopped kale and stir. Cook until kale is soft and tender. Remove from heat and place off to the side.
5. To a high speed blender or food processor add your silken tofu, chickpea flour, non-dairy milk, salt, kala namak (black salt), turmeric, nutritional yeast and black pepper. Blend until smooth and creamy, this is your vegan egg!  
6. To the same skillet with your veggies, pour over your egg mixture and stir until fully combined, making sure your egg covers the vegetables fully.
7. Place in the oven and cook for 45-55 minutes, until the frittata is firm in the center. You can check by either inserting a toothpick and seeing if it comes out clean, or by slightly shaking the skillet to see if it giggles.
8. Remove from the oven and serve warm!