Zucchini and Red Pepper Frittata

[Guest guest]

Zucchini and Red Pepper Frittata

 

Ideal for Sunday brunch, the frittata can bake in the oven while you finish

up last-minute details.

 

 

Ingredients

 

 

10 ounces (300 g) fresh spinach, stemmed and washed, or one 10-ounce

package frozen spinach, thawed

- - No-stick cooking spray

1 - large onion, sliced

2 - red bell peppers, sliced

1 - zucchini, thinly sliced

6 ounces (180 g) low-fat silken tofu

2 cups (16 fl oz/480 ml) fat-free egg product

2 tablespoons sliced fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon fresh thyme or 1/4 teaspoon dried thyme

1 teaspoon granulated garlic

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

 

 

Preparation - Estimated cooking time: Over 60 minutes -

1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch (25-cm)

quiche pan with cooking spray. Set aside.

2 Bring a large pot of water to a boil. Cook fresh spinach for a few

seconds. Drain, squeezing out excess water, and chop. For frozen spinach,

simply squeeze out excess water. Put spinach in a large mixing bowl.

3 Spray a large sauté pan with cooking spray and place over medium-low heat.

Add onion, peppers and zucchini and cook, stirring, until softened, about 10

minutes. Set aside to cool.

4 In a food processor, process tofu until smooth. Add egg product, salt and

pepper. Process to combine.

5 Add tofu mixture and vegetables to the spinach. Mix lightly using a rubber

spatula. Transfer mixture to the prepared quiche dish.

6 Bake until the frittata is firm and the top is lightly browned, about 1

hour.

 

Nutritional Analysis

Number of Servings: 8 to 10 servings

Per Serving

Calories 49 Carbohydrate 5 g

Fat 0.4 g Fiber 1.7 g

Protein 7 g Saturated fat 0 g

Sodium 224 mg

 

 

 

 

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