Low fat

[Guest guest]

" It Can't Be Tofu " Frittata

 

1 cup (1 10 ounce package) cooked,

 

drained, frozen chopped spinach

 

1 1/2 cups (12 ounces) well-drained soft tofu

 

2 tablespoons lemon juice

 

3 tablespoons grated Parmesan cheese

 

1 teaspoon Dijon-style mustard

 

1 teaspoon dried basil

 

1/2 teaspoon salt

 

1/4 teaspoon pepper

 

1 clove garlic crushed

 

1/2 cup steamed, sliced leehs~ white part only

 

1 cup peeled, seeded, chopped tomato

 

4 ounces (1 cup) shredded low fat mozzarella cheese

 

Lemon slices and parsley for garnish

 

 

 

Directions

 

Preheat oven to 35O degrees F.

 

In food processor or blender combine spinach, tofu, lemon juice, Parmesan,

mustard, basil, salt, pepper and garlic. Process until smooth.

 

Fold in leeks, tomato and cheese.

 

Pour mixture into 10-inch pie plate coated with non-stick spray.

 

Bake 55 to 60 minutes or until set. Let sit 15 minutes before slicing.

 

Garnish with lemon slices and parsley.

 

Makes 4 servings

 

*Note: Be careful when processing the spinach--I have burned out the motors on

several blenders/food processors. Watch it carefully and make sure the frozen

spinach is CHOPPED.

 

 

**This is from Richard Simmons Deal-A-Meal Golden Edition Cookbook

[Guest guest]

Here is the recipe from Chris and Sherri in Mastercok format:

 

At 09:30 PM 8/8/99 -0500, chris and sherri wrote:

> " chris and sherri " <srhiggins

 

* Exported from MasterCook *

 

" It Can't Be Tofu " Frittata

 

Recipe By : Richard Simmons Deal-A-Meal Golden Edition Cookbook

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup frozen chopped spinach -- cooked and drained

(1 10 ounce package)

1 1/2 cups well-drained soft tofu -- (12 ounces)

2 tablespoons lemon juice

3 tablespoons grated Parmesan cheese

1 teaspoon Dijon-style mustard

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic crushed

1/2 cup steamed and sliced leeks -- white part only

1 cup tomatoes

peeled and seeded and chopped

4 ounces shredded low fat mozzarella cheese -- (1 cup)

Lemon slices and parsley -- for garnish

 

Preheat oven to 35O degrees F.

 

In food processor or blender combine spinach, tofu, lemon juice, Parmesan,

mustard, basil, salt, pepper and garlic. Process until smooth.

 

Fold in leeks, tomato and cheese.

 

Pour mixture into 10-inch pie plate coated with non-stick spray.

 

Bake 55 to 60 minutes or until set. Let sit 15 minutes before slicing.

 

Garnish with lemon slices and parsley.

 

Makes 4 servings

 

*Note: Be careful when processing the spinach--I have burned out the motors

on several blenders/food processors. Watch it carefully and make sure the

frozen spinach is CHOPPED.

 

 

 

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