Frittata

Last night I made a tofu frittata (from Bryanna Clark Grogan's book Nonna's Italian Kitchen) with slices of potato and a bit of Smart Ground cooked in. This morning I baked spelt biscuits and made biscuit sandwiches with the frittata and slices of Tofutti cheese. I packed them along with peaches canned in juice and some lightly steamed green beans.
Verdict: I just love all of Bryanna's recipes -- she's a vegan goddess! I made the frittata last night after shmoo went to bed, intending to use it for lunch purposes only. But it came out so lovely and golden and tasty...shmoo was lucky there was enough left for lunch! He ate all the green beans, peaches, frittata and cheese, and left one biscuit behind. 4 stars.