Italian Tofu Frittata

Optimal dish for breakfast but good for lunch and dinner too.

Ingredients:

(Serves 4)

1 cup onion, chopped fine

4 cloves garlic, minced

1 cup zucchini, diced

1 cup or 2 small red bell pepper, diced

2 cups finely chopped kale, (remove stems) or any greens like spinach

1 cup or 1 large or 2 small chopped fresh tomato

¼ .cup vegetable broth or water

2 TBS red wine vinegar

5 oz or 150 grams firm light tofu, drained

4 egg whites or ½ cup of egg whites

1 TBS dried Italian seasoning

¼ tsp turmeric

salt and white pepper to taste

2 TBS chopped fresh parsley

Directions:

Prepare vegetables by chopping them and having them ready.
Pureé tofu with egg whites, Italian seasoning and turmeric in blender.
In 10 inch stainless steel pan, sauté onion, garlic, zucchini, bell pepper, kale, and tomato for about 1 minute over medium low heat, stirring often. Add broth and red wine vinegar. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes. Top with chopped parsley.