Vegetable Frittata with Roasted Tomato Salsa

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Ingredients [?]

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  • add   1 lb cremini mushrooms
  • add   1 large red pepper
  • add   4 medium zucchini
  • add   1 tablespoon vegetable oil
  • add   2 shallots
  • add   12 ounces soy cheese
  • add   1/4 cup chopped fresh chives
  • add   4 large ripe tomatoes
  • add   1 cup egg whites or egg substitute
  • add   roasted tomato salsa
  • add   2 lbs firm tofu
  • add   1 large onion
  • add   1 tablespoon dried basil
  • add   1/2 teaspoon salt
  • add   1 large onion

Instructions

  1. PREHEATED OVEN TO 350.
  2. IN MEDIUM SKILLET, HEAT OIL OVER MEDIUM HEAT.
  3. ADD ONION AND PEPPER AND COOK, STIRRING OFTEN, UNTIL SOFTENED ABOUT 5 MINS.
  4. ADD MUSHROOMS AND COOK, STIRRING OFTEN, UNTIL SOFTENED ABOUT 5 MINS IN FOOD PROCESSOR, PROCESS TOFU UNTIL SMOOTH.
  5. ADD EGG WHITES, VINEGAR AND BASIL AND PROCESS UNTIL BLENDED IN LARGE BOWL, COMBINE MUSHROOM MIXTURE, TOFU MIXTURE, ZUCCHINI AND SOY CHEESE AND MIX WITH RUBBER SPATULA.
  6. LIGHTLY COAT INSIDE OF 9-INCH DEEP-DISH QUICHE PAN WITH COOKING SPRAY.
  7. SPREAD MITU IN PREPARED PAN.
  8. BAKE UNTIL FRITTATA IS FIRM AND TOP IS LIGHTLY GOLDEN ABOUT 1 1/2 HOURS MEANWHILE, MAKE SALSA; LIGHTLY COAT BAKING SHEET WITH COOKING SPRAY.
  9. ARRANGE TOMATOES, ONION AND SHALLOS ON PREPARED SHEET.
  10. PLACE IN OVEN WITH FRITTATA.
  11. BAKE UNTIL TOMATO SKINS BROWN AND BLISTER ABOUT 45 MINS.
  12. IN FOOD PROCESSOR OR BLENDER, PROCESS ROASTED VEGETABLES AND 1/4 TEASPOON SALT UNTIL SMOOTH.
  13. POUR SAUCE INTO MEDIUM SAUCEPAN.
  14. HEAT OVER LOW HEAT UNTIL SIMMERING.
  15. POUR INTO SERVING BOWL AND SPRINKLE WITH CHIVES.
  16. SERVE HOT WITH FRITTATA.