Frittata Di Asparagi

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* Exported from MasterCook *

 

Frittata Di Asparagi

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 74

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound reduced-fat firm regular tofu

1 1/2 cups water or reduced-fat soymilk

(or just enough so that the mixture will

blend)

2 tablespoons nutritional yeast flakes

1 tablespoon soy sauce

1 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon garlic granules

4 cups fresh asparagus -- cut into 2 " lengths

and lightly-steamed

2 tablespoons fresh parsley or basil -- minced

soy parmesan -- (optional)

 

Serves 8 (two 9 " or 10 " frittatas)

 

Eggless Italian " Omelet " with Asparagus

 

A frittata is an Italian omelet, similar to the Spanish " tortilla " (not the

same as the tortilla bread of Mexico). It's a great luncheon or light

supper dish and is really at its best when cool, so it's a good make ahead

dish. In this recipe, lightly seasoned, blended tofu provides an egg-free

showcase for spring asparagus, a favorite Italian vegetable - but feel free

to substitute other vegetables according to the season.

 

Preheat the oven to 350F. Lightly oil two 9 " or 10 " cast iron skillets or

pie pans. Blend the tofu, water or soymilk, yeast, soy sauce, salt, onion

powder, and garlic granules in the blender until very smooth. Divide the

asparagus between the two pans. Pour the blended mixture over the

asparagus, dividing evenly. Smooth the tops and sprinkle with the fresh herbs.

 

Bake for 30 minutes. Loosen the edges and bottoms, and carefully invert

onto lightly oiled cookie sheets. Bake 10 minutes more. If desired,

sprinkle with soy parmesan.

 

Let come to room temperature before cutting into wedges and serving.

 

Per serving: Calories: 87, Protein: 9 gm., Eat: 3 gm., Carbohydrates: 7 gm.

 

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