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Categories: Breakfasts, Main courses, Vegetarian

Red Pepper Tofu Frittata

Before my family tastes a new recipe of mine, they always ask: "Does it have tofu in it?" Whether I'm making miso soup, a chocolate cake or a frittata, I like to find ways to work this high-protein ingredient into ... Read more

Total time: 25 minutes | Serves 4
  • 1 tablespoon olive oil
  • 1 large red bell pepper, diced
  • 6 eggs
  • 1/2 cup grated Parmesan cheese
  • 7 ounces firm or extra-firm tofu, drained and crumbled
  • 1/3 cup chopped green onions, green part only
  • 1/4 cup thinly sliced basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Step 1Heat 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.

Step 2Whisk 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.

Step 3Wrap 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.

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