Spinach and Mushroom Frittatta

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Spinach and Mushroom Frittatta

 

Recipe By :Jennifer Raymond

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- chopped

2 garlic cloves -- minced

2 cups sliced mushrooms

1 package frozen spinach -- (10-ounce) thawed

1 package firm silken tofu -- (10.5-ounce)

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

1/4 teaspoon celery seed

2 tablespoons couscous

1/4 cup soy milk or rice milk

1 ripe tomato -- thinly sliced

 

This fritatta is like a crustless quiche. It is made with silken tofu, which is

available in most grocery stores.

 

Heat 1/2 cup of water in a large pot or skillet. Add the onion and garlic and

cook until soft, about 5 minutes. Add the mushrooms and cook another 5 minutes.

Stir in the spinach and cook until the mixture is very dry.

 

Preheat the oven to 350F. In a food processor or blender, process the tofu until

it is very smooth. Rub the basil between the palms of your hands to crush it,

then mix it into the tofu, along with the salt, pepper, nutmeg, celery seed,

couscous and milk.

 

Add the tofu mixture to the spinach mixture and stir to mix. Pour into a 10-inch

pie pan which has been sprayed with a vegetable off spray. Bake for 15 minutes,

then arrange the sliced tomatoes around the outside edge. Bake another 10

minutes. Let stand 10 minutes before serving.

 

Per serving: 72 calories (12% from fat)

5 g protein; 11 g carbohydrate;1 g fat; 269 mg sodium; 0 mg cholesterol

 

 

Source:

" Fat-Free & Easy "

Copyright:

" 1995 Jennifer Raymond "

 

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Per Serving (excluding unknown items): 37 Calories; 1g Fat (12.6% calories from

fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 155mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0