Red Pepper Tofu Frittata

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Red bell pepper - diced (large)
6		Eggs
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
7 oz	198g	Firm or extra-firm tofu - drained, crumbled
1/3 cup	20g / 0.7oz	Chopped green onions, green part only
1/4 cup	10g / 0.4oz	Thinly-sliced basil leaves
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Heat oil in medium nonstick skillet over medium heat. Add red pepper and saute until softened but not browned, about 4 minutes. Drain any excess liquid; set aside.

Whisk eggs and cheese in medium bowl. Stir in red pepper, tofu, green onions, basil, salt and pepper. Pour egg mixture into skillet and cook, without stirring, over medium heat, until bottom is set, about 4 minutes.

Wrap skillet handle with foil. Broil frittata until top is light brown and no longer runny, about 2 minutes. Loosen bottom with rubber spatula and slide onto serving plate. Cut into wedges and serve hot or at room temperature. Add a green salad and wedges of melon for a light summer meal.

This recipe yields 4 servings.

Each serving: 276 calories; 475 mg sodium; 328 mg cholesterol; 19 grams fat; 5 grams carbohydrates; 23 grams protein; 0.22 gram fiber.

Source:
The Los Angeles Times, 08-02-2000

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