Spinach & Artichoke Frittata

I've been wanting to make this recipe for the last six months! I had a can of artichoke hearts in my pantry that I knew I needed to use. Now, since I can't drive for six weeks because of my back surgery I had the perfect opportunity to use those darn artichoke hearts. And I just happened to have 2 cartons of Mori-Nu tofu and some fresh spinach. This recipe comes from Everyday Happy Herbivore.

You just blend everything except the spinach and artichokes in the food processor and then pop it in the oven. Deliciously easy! I was surprised that the consistency reminded me of an egg dish.

Served my frittata with Dijon Mustard Brussels Sprouts from La Dolce Vegan and some bread spread with Earth Balance margarine, sprinkled with some garlic powder and a little nutritional yeast and broiled. I think I'll have the leftovers for breakfast!   I'm running out of fresh veggies-someone's going to have to take me to the store. :)