Frittatas are have a reputations for being a bit fancy and very egg-y. This recipe demonstrates that neither are true in this case. Well, maybe it's still a little fancy.
- Simmer onion, peppers, and garlic in 2 tablespoons or water for 5 minutes.
Add sliced zucchini and cook for 3 more minutes. Remove from heat.
- Place a shallow, nonstick 8-inch skillet on the burner at medium-low heat to preheat.
Place tofu and remaining ingredients in a blender and blend until it's thick, but not necessarily smooth.
- Stir blended tofu into the onion mixture and pour into the preheated skillet, smoothing the surface.
Cook for 15 minutes or until the frittata is almost set.
- Cover handle with foil or slip the frittata onto a cookie sheet and place under broiler for about 2 minutes or until the top is set and golden.
Allow the frittata to stand for 5 minutes before cutting into wedges for serving.
Ready in about: 30 minutes.
Makes: one 8-inch frittata