• 140g cooked Brussels Sprouts, cut in half
• 50g cooked or frozen peas
• 180g firm tofu, cubed
• 2 tbsps soya milk
• 1/2 tsp turmeric
• 1 1/2 tsp corn flour
• 30g plant-based cheddar style cheese
• freshly ground black pepper
• rapeseed oil spray

• Pre-heat a non-stick frying pan. Add a couple of sprays of the rapeseed oil and add the Brussels sprouts and peas and fry for 1-2 minutes until lightly coloured, seasoning well with the black pepper.
• Place the tofu, soya milk, turmeric and cornflour into a blender and blitz until smooth. Pour the mixture into the frying pan and sprinkle over the grated cheese. Reduce the heat and cook gently until the frittata has just set.
• Serve hot or cold

Become a member for access to thousands of great recipes - www.healthierforlife.com/pricing