- 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
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