Red Pepper Tofu Frittata

Active Work and Total Preparation Time: 25 minutes
Vegetarian

1 tablespoon olive oil
1 large red bell pepper, diced
6 eggs
1/2 cup grated Parmesan cheese
7 ounces firm or extra-firm tofu, drained and crumbled
1/3 cup chopped green onions, green part only
1/4 cup thinly sliced basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oil in medium nonstick skillet over medium heat. Add red pepper and saute until softened but not browned, about 4 minutes. Drain any excess liquid; set aside.

Whisk eggs and cheese in medium bowl. Stir in red pepper, tofu, green onions, basil, salt and pepper. Pour egg mixture into skillet and cook, without stirring, over medium heat, until bottom is set, about 4 minutes. Wrap skillet handle with foil. Broil frittata until top is light brown and no longer runny, about 2 minutes. Loosen bottom with rubber spatula and slide onto serving plate. Cut into wedges and serve hot or at room temperature.

4 servings. Each serving: 276 calories; 475 mg sodium; 328 mg cholesterol; 19 grams fat; 5 grams carbohydrates; 23 grams protein; 0.22 gram fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Quick Fix: Sneaky Tofu"
Copyright 2000 by Los Angeles Times.
Originally published in Los Angeles Times, August 2, 2000.