Asparagus Frittata

1. 1

   In medium bowl, mash tofu with fork.

2. 2

   Add egg and egg whites, turmeric, pepper and salt and mix well.

3. 3

   Set aside.

4. 4

   In small saucepan, gently warm tomato sauce over low heat.

5. 5

   In steamer basket, layer vegetables.

6. 6

   Set basket in 1 1/2-qt.

7. 7

   Pot filled with 1/2-inch water.

8. 8

   Cover and bring to a boil.

9. 9

   Reduce heat to medium and steam until just tender, 5 to 6 minutes.

10. 10

    With large, slotted spoon, immediately transfer vegetables to serving plate.

11. 11

    In 9-inch skillet, heat oil over medium-high heat until oil sizzles.

12. 12

    (Pan must be hot or eggs will stick.)

13. 13

    Tilt skillet to coat evenly.

14. 14

    Pour in tofu-egg mixture all at once, then reduce heat to medium-low.

15. 15

    As eggs begin to set up, push cooked portion aside with a spatula, then let uncooked portion run under.

16. 16

    Repeat as eggs start to set up.

17. 17

    Cook until eggs are cooked throughout but still glossy and moist, 3 to 4 minutes.

18. 18

    Remove pan from heat.

19. 19

    Transfer to plate and serve with tomato sauce.

* Per serving · 4 servings · Values may vary.