Chock full of veggies, this frittata was an easy nondairy adaptation. From SFGate.com
1 small zucchini
1/2 bunch chard
1/2 tablespoon olive oil
1/2 cup chopped onion
kosher salt and pepper to taste
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
8 large eggs
2 teaspoons soy cream (optional)
1/2 cup chopped canned plain artichoke hearts, rinsed and drained
2 green onions (green part only), thinly sliced
1 cup grated soy cheddar or mozzarella
1/4 cup soy sour cream (I used Tofutti brand)
several grape tomatoes
Cut the zucchini lengthwise and then into 1/4″ thick half moons; set aside. Cut the tough rib from each chard leaf, then cut enough leaves crosswise into 1/4″ thick ribbons to make about 2 cups. Rinse and drain well.
Preheat oven to 375 degrees F.
Heat oil in a 10″ ovenproof nonstick skillet over medium heat. Add the onion and saute until it starts to soften. Add the chard and zucchini. Season with salt and pepper. Saute until the vegetables are cooked and the moisture has evaporated. Stir in 2 teaspoons of the dill and 2 teaspoons of the parsley. Meanwhile, whisk together the eggs and soy cream in a medium bowl.
Add the artichokes, green onions, and about half the cheese to the vegetables in the skillet. Pour in the eggs and stir lightly. When the eggs start to set, use a heat-resistant plastic spatula to lift the edges of the frittata, tilting the pan so the uncooked egg flows under the edge. When the eggs are almost fully cooked, sprinkle the rest of the cheese on top and place in the oven until the frittata is done and the cheese is melted and lightly browned, about 5 – 7 minutes.
Divide into portions, top each portion with an optional tablespoon of sour cream and tomatoes and remaining chopped herbs. Makes 4 – 6 servings.