Go Dairy Free
Guide and Cookbook

Order Now!
Free Online Information
Home
Ask Alisa
Dairy-Free Challenge
Dairy Substitutes
Dining Out
Food and Grocery
Health Info
News
Personal Stories
Product Reviews
Recipes
The Milk-Free Blog
Dairy-Free Essentials
Cookbook & Guide
No Dairy Product Lists
Dairy-Free E-Books
Follow Go Dairy Free
Email Updates from Go Dairy Free Get Email Updates
Go Dairy Free RSS Feed Our RSS Feed
twitter Follow us on Twitter
Go Dairy Free on Facebook Join us on Facebook
Go Dairy Free on Flickr Virtual eats on Flickr
One Frugal Foodie the Dairy-Free blog One Frugal Foodie 
Dairy-Free & Fit - A Health Blog Dairy-Free & Fit
Email Updates from Go Dairy Free Contact Us
Recommended Books
Hot New Books
More Dairy Free
About Us
FAQs
More Resources



Home

Asparagus Frittata (Gluten-Free) PDF Print E-mail
With asparagus and bell pepper season in full swing, you won't want to miss out on trialing this frittata from Vegetarian Times Magazine.

Ingredients:

  • 4 oz. extra-firm tofu, drained and cubed
  • 1 whole eggs or 2 egg whites
  • 2 egg whites
  • 1/4 tsp. ground turmeric
  • 1/8 to 1/4 tsp. ground pepper
  • 1/4 tsp. sea salt or 1 tsp. wheat free tamari
  • 1/2 cup unsweetened tomato sauce
  • 1/2 cup onion, cut in rings
  • 2 cups chopped asparagus
  • 1 cup yellow bell pepper strips
  • 1 1/3 tsp. olive oil

Directions:

In medium bowl, mash tofu with fork. Add egg and egg whites, turmeric, pepper and salt and mix well. Set aside. In small saucepan, gently warm tomato sauce over low heat.

In steamer basket, layer vegetables. Set basket in 1 1/2-qt. Pot filled with 1/2-inch water. Cover and bring to a boil. Reduce heat to medium and steam until just tender, 5 to 6 minutes. With large, slotted spoon, immediately transfer vegetables to serving plate.

In 9-inch skillet, heat oil over medium-high heat until oil sizzles. (Pan must be hot or eggs will stick.) Tilt skillet to coat evenly.

Pour in tofu-egg mixture all at once, then reduce heat to medium-low. As eggs begin to set up, push cooked portion aside with a spatula, then let uncooked portion run under. Repeat as eggs start to set up. Cook until eggs are cooked throughout but still glossy and moist, 3 to 4 minutes.

Remove pan from heat. Transfer to plate and serve with tomato sauce.
 


Quote this article on your site | Print

Be first to comment this article

Only registered users can write comments.
Please login or register.

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved

 
< Prev   Next >


Advertisement
Advertisement
Advertisement

Premium Chocolatiers - Dairy-Free, Nut-Free, Gluten-Free Chocolate

Allergy Eats - Your Online Restaurant Guide

Gluten-Free and Dairy-Free Frozen Organic Pizzas

© 2012 Go Dairy Free
- Contact UsDisclaimerPrivacy PolicyCopyright FMI -
Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for milk cross-contamination. Always contact the manufacturer prior to consumption.