I've been wanting to make this frittata since I first saw it in Vegan Brunch. Last weekend I had some chard that needed to be used up so it worked out perfectly. I don't know if I just suck at making these or if it's just not possible, but my frittatas never stay together. I go to plate them and it just falls apart, it's more like a fancy baked tofu scramble. Which is fine, it still tastes amazing, but it's disappointing to see the pretty slices in the book and then look at the pile on my plate. The flavors were great in this, simple and tasty. We ate this with some Earth Balance smothered toast (put the frittata on the toast--yum).
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!