Tofu and Mushroom Frittata

Ingredients

• 8 large eggs
• 12 oz firm tofu, drained and cut into 1-inch cubes
• 1 tablespoon olive oil
• 8 oz mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated cheddar cheese
• Salt and pepper to taste
• 2 tablespoons butter

Method

1. 1Line a 9-inch oven-safe skillet with paper towels.
2. 2Heat the olive oil in the skillet over medium heat.
3. 3Sauté the mushrooms and garlic, stirring occasionally, until softly golden (5 minutes).
4. 4Add the tofu to the skillet and cook, stirring to prevent burning, until lightly browned on all sides (4 minutes).
5. 5In a large bowl, whisk together the eggs and a pinch of salt and pepper.
6. 6Pour the egg mixture over the tofu and mushroom mixture in the skillet.
7. 7Transfer the skillet to the oven and bake at 375°F (190°C) until the eggs are set, puffed, and golden brown (18-20 minutes).
8. 8Remove the skillet from the oven and sprinkle with parsley and cheese.
9. 9Dot the top with butter and let cool for 2 minutes before slicing and serving.

Nutrition per serving