Originally Posted by
LapLap
I'm on a tofu making kick at the moment and am discovering the joys of okara, which is the by product left over when you turn soy beans into soy milk.
Turns out it's perfect for baking with, and because it's high in protein it's pretty filling also.
You should be able to make a huge batch of muffins with okara and other herbs and vegetables and put these in the freezer. You can just warm them up to defrost them quickly in the mornings.
BTW a Spanish frittata (egg, salt, oil, potatoes - and onion for moistness and flavour when eating it later, no need to nuke as it's excellent at room temperature) is a tortilla de patatas or potato omelet. For Spaniards it's commonly considered to be our national dish (although there's debate whether it's just the omelet that represents the country's cuisine or the omelet in a crusty sandwich) so we're a bit sensitive about it being given an Italian name
I've never come across okara before.
I suspect the 'Spanish frittata' is so called by me because it is what my Italian friends call it (in the same way people call something an 'English Muffin' when they are outside of England). My Brit friends call it a Spanish omelette (the more common spelling there, but from the same origin), but I suspect that is equally wrong too, as omelette / omelet is a French word for an egg dish - no different from frittata in Italian!