Southwestern Frittata Recipe
Are you looking for Southwestern Frittata recipe? Tasty and delicious Southwestern Frittata is ready in time limit of 40 minutes. Include this Southwestern Frittata in your menu if you are on a Low Fat diet. The goodness of tofu makes Southwestern Frittata a great treat. Even though Southwestern Frittata is a Main Dish I relish it any time of the day. Believe me, just try this Southwestern Frittata once, you'll love it.
Ingredients
2-4 tablespoons water
1 cup thin skinned boiling potatoes, diced
1/2 cup chopped onion
1/3 cup chopped green pepper
1/2 teaspoon + 1/2 teaspoon chili powder
5 ounces firm tofu, drained
5 egg whites
1 teaspoon honey
Pinch cayenne pepper
2-3 tablespoons drained salsa
Paprika
Directions
GETTING READY
1) Slice paprika into wedges.
MAKING
2) Soften the diced potatoes by steaming or boiling for 15 minutes.
3) Take a 9- or 10-inch non-stick frying pan and cook potato, onion, and green pepper in 2-4 tablespoons water for 10 minutes until all vegetables are soft.
4) Mix in 1/2 teaspoon chili powder.
5) In a blender or food processor, puree tofu with egg whites and honey.
6) Add in remaining 1/2 teaspoon chili powder and cayenne, mixing well.
FINALIZING
7) In a skillet, layer the vegetables evenly and then top it with tofu mixture uniformly.
8) Cook, covered for about 10 minutes over low heat.
9) To the center add 2-3 tablespoons drained salsa and cook for 5 minutes more until the dish is firm and well puffed.
SERVING
10) Serve at once, garnished with paprika.
1) Slice paprika into wedges.
MAKING
2) Soften the diced potatoes by steaming or boiling for 15 minutes.
3) Take a 9- or 10-inch non-stick frying pan and cook potato, onion, and green pepper in 2-4 tablespoons water for 10 minutes until all vegetables are soft.
4) Mix in 1/2 teaspoon chili powder.
5) In a blender or food processor, puree tofu with egg whites and honey.
6) Add in remaining 1/2 teaspoon chili powder and cayenne, mixing well.
FINALIZING
7) In a skillet, layer the vegetables evenly and then top it with tofu mixture uniformly.
8) Cook, covered for about 10 minutes over low heat.
9) To the center add 2-3 tablespoons drained salsa and cook for 5 minutes more until the dish is firm and well puffed.
SERVING
10) Serve at once, garnished with paprika.
