Frittata

Frittata

INGREDIENTS & QUANTITY
½	CUP CHOPPED ONIONS
¼	CUP DICED PEPPER (green, red, or yellow)
1	CLOVE GARLIC, minced
1	SMALL ZUCCHINI
1	CUP FIRM TOFU (7-8 ounces)
¼	CUP WATER (omit if soft tofu is used)
½	TEASPOON SALT or BUTTER-FLAVOURED SALT
1	TEASPOON FOOD YEAST FLAKES
1	TEASPOON Bragg Liquid Aminos
1	TABLESPOON CORNSTARCH
1	TABLESPOON FINE CORNMEAL or CORN FLOUR

1.     Simmer onions, peppers, garlic in 2 tablespoons of water for 5 minutes. Add sliced zucchini and cook 3 more minutes. Remove from heat. Place a shallow, non-stick 8-inch skillet (or frittata pan) on the burner at medium low heat to preheat.

2.     Place tofu and remaining ingredients in blender and blend – not necessarily smooth but thick.

3.     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 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.

– MAKES 1 8-INCH FRITTATA —