My mornings are the least crazy and my most favorite time of day. Yup. You read that correctly. It’s when my mind is the sharpest (guess when I’m writing this post) and my spirit at its highest. I wake up super excited to spend several hours in solitude as I diligently cross things off my to-do list just to start an entirely new one. So it’s no surprise that breakfast is hands down my favorite meal of the day. Since I wake up around 5, I normally have 2 breakfasts. One within 30 minutes of waking up and another one a couple of hours later before going into work. Eggs are definitely one of my go-to bfast items. While I tend to gravitate toward the higher carb foods, like steel cut oats and fruits, I’ve discovered over the years that simply adding an egg (or other good protein source) not only increases my satiety level but helps me power through my mornings. However, breakfast foods shouldn’t be reserved just for the mornings. Breakfast for dinner (a.k.a “it must be time to go to the store soon” day according to the Hungryman)? I’m all in! Today I’m going to share with you a recipe that even a “non-breakfast for dinner” person would appreciate!
Asian meets Italian in this quick and easy, super economical, and delicious vegetarian frittata! Besides eggs, one of the key ingredients in this dish is dried shiitake mushrooms, a staple in Korean cooking. You can use the fresh variety, but these guys have a much deeper flavor. They’re a must-have pantry staple that will add instant umami to any dish.
Rather than turning to my trusty condiments for eggs – ketchup, sriracha, or both – I decided to whip up a quick teriyaki sauce, which further enhanced that umami flavor I can’t get enough of. Just one bite, and you would agree 😉
So go ahead! Make this frittata and enjoy it any time of the day as is or alongside some rice, on top of a salad, or as a vegetarian Vietnamese spring roll (slice into long strips)! [Tweet “Tofu Frittata with Teriyaki Sauce – the perfect #makeahead meal! @mjandhungryman #vegetarian”]
