Crustless Tofu-Vegetable Frittata

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 4 servings

Ingredients

1 1/2
cups sliced fresh mushrooms
1/2
cup shredded carrots
1
garlic clove, minced
1
tablespoon water
3/4
cup refrigerated or frozen fat-free egg product, thawed
1/2
(10.5-oz.) pkg. firm lite tofu, squeezed dry*
1/2
cup nonfat sour cream
1
teaspoon dried Italian seasoning
1
oz. (1/4 cup) shredded reduced-fat Cheddar cheese
1
teaspoon finely chopped fresh parsley or 1/2 teaspoon dried parsley flakes, if desired

Directions

  1. 1 Spray 9 or 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mushrooms, carrots, garlic and water. Cover; cook 3 to 5 minutes or until mushrooms soften, stirring occasionally.
  2. 2 In blender container or food processor bowl with metal blade, combine egg product, tofu and sour cream; blend until smooth. Add Italian seasoning; blend with on-off pulses just until mixed. Pour over vegetables. Reduce heat to low; cover and cook 12 to 15 minutes or until eggs are set.
  3. 3 Sprinkle with cheese and parsley; cook an additional 1 to 2 minutes or until cheese is melted. Cut into wedges to serve.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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