Herb Frittata

Eat this frittata hot, at room temperature or cold. It holds well in the fridge and would be a great dinner on a warm summer night out on the patio.

Ingredients:

1 cup egg whites

¼ cup firm tofu

1 cup mixed fresh herbs (basil, parsley, cilantro, dill, oregano, thyme, chives) - remove stems and rip up any large leaves/pieces

¼ cup grated parmesan cheese, or crumbled feta cheese

2 tablespoons water

Salt and freshly ground black pepper

Method of preparation:

           *Heat oven to 350° F.

          * In a bowl, add the two tablespoons of water and the red bell pepper. Cover with plastic wrap and microwave on HIGH for 3 ½ minutes, until you can remove the skin of the red pepper. Also remove the seeds from inside, and chop finely.

     *Using a fork, mash the tofu, and add to a new bowl. Add the egg whites, the zucchini, the mushrooms, onion, and red bell pepper, and mix until everything has been incorporated.

     *Add the parmesan cheese, salt and pepper to taste.

     *Spray a baking dish with the olive oil spray, then pour the mixture into the dish.

     *Bake the egg white tofu mixture for 15 – 20 minutes, until a toothpick inserted in the center comes out clean.

     

     ENJOY!!!