The deep earthy taste of swiss chard is intensified with garlic that is thinly sliced instead of minced for a sweet mellow taste. Use red swiss chard if you can find it because it leaves pretty fuschia flecks in the frittata.
This vegan frittata recipe comes to us from Jewish Veg supporter Isa Chandra Moskowitz. You can find more of Isa's incredible breakfast creations in her cookbook Vegan Brunch.
Preheat oven to 400 F.
Preheat a large heavy bottomed pan over low-medium heat. Add the oil and the garlic and cook for about 3 minutes, stirring occasionally. What you’re doing here is “blonding” the garlic, it’s ready when it’s turned a light amber color.
Add the chard, oregano and and turn the heat up to medium high. Saute for about 5 minutes, until chard is completely wilted. Add splashes of water if needed to get the chard to cook down. Turn the heat off.
While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. Salt to taste.
Lightly grease an 8 inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes, until firm lightly browned on top. Let cool for about 3 minutes, then invert onto a plate and serve.