Southwestern frittata - cooking without fat

3 Servings

Ingredients

Quantity Ingredient
2 tablespoons To 4 tb water
1 cup Thin skinned boiling potatoes, diced
½ cup Chopped onion
⅓ cup Chopped green pepper
½ teaspoon + 1/2 tsp chili powder
5 ounces Firm tofu, drained
5 Egg whites
1 teaspoon Honey
1 pinch Cayenne pepper
2 tablespoons Salsa, drained TO
3 tablespoons Drained salsa
Paprika

Directions

MM BY H. PEAGRAM

Prep time: 20 minutes Cooking time: 10 minutes Steam or boil diced potatoes for 15 minute until almost soft. In a 9" or 10" non-stick frying pan, saute potatoes, onion and green pepper in 2-4 Tbsp water (yes...use water instead of oil) or until all the vegetables are soft. Stir in ½ tsp chili powder. Puree tofu with egg whites and honey in a blender or food processor. Mix in remaining ½ tsp chili powder and cayenne. Spread the vegetables around in the skillet evenly and pour tofu mixture uniformly over the vegetables, cover and cook over low heat about 10 minutes. Add 2-3 Tbsp drained salsa to center and cook for an additional 5 minutes or until firm and nicely puffed. Garnish with paprika; cut into wedges and serve immediately.

Suggestion: serve with no salt ketchup or additional salsa. Source: Cooking Without Fat, ISBN# 0-9633608-0-9 Shared by Allison Cozzi

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