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 a dish.
They have to ask because it’s not always obvious. In this camouflage recipe, for example, the tofu blends in with the eggs.
Just add a green salad and wedges of melon for a light summer meal.
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.
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