Vegan Kale and Potato Frittata is a brunch favorite inspired by my love for late Sunday brunch and my memories of Sundays while growing up. I learned early Sundays were for enjoying family, football and good food.
My sister and I always spent Sunday afternoons at home, helping my mom in the kitchen and listening to my father yell at the television at the ever disappointing Lions. And 35 years later, I prepare food, and I listen to my husband do the exact same thing, at the still unfavorable Detroit Lions.
When we were little, my mom made omelets in the cast iron skillet when she wasn’t sick. My dad made them when she was unable to cook. And quickly, my sister picked up the rights of passage.
This recipe is a vegan version of an omelet filled with onions, red peppers, kale, potatoes and a variety of spices. The batter is egg-free of course, created from silken tofu and chickpea (garbanzo bean) flour. It is a beautiful accompaniment to any brunch and a hearty breakfast for your family.