Protein-Packed Tomato and Soy Meat Frittata

1In a bowl, soak the soy meat (1 cup) in hot water for about 10 minutes until rehydrated. Drain and set aside.

2In a large skillet, heat olive oil (2 tablespoons) over medium heat. Add the diced onion (1 medium) and bell pepper, (1) sautéing until softened, about 5 minutes.

3Add the rehydrated soy meat (1 cup) to the skillet and cook for another 5 minutes, stirring occasionally.

4Stir in the diced tomatoes (2 medium), chopped spinach (1 cup), garlic powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper. Cook for an additional 3-4 minutes until the spinach (1 cup) wilts and the tomatoes (2 medium) soften.

5In a separate bowl, whisk the eggs (6 large) until well combined. Pour the egg mixture over the vegetable and soy meat (1 cup) mixture in the skillet, ensuring even distribution.

6If using, sprinkle the shredded cheese (½ cup) on top of the egg mixture.

7Reduce the heat to low, cover the skillet, and cook for about 10-15 minutes, or until the eggs (6 large) are set and the frittata is cooked through.

8Once cooked, remove from heat and let it cool for a few minutes before slicing. Serve warm or at room temperature.