Asparagus Frittata

From the Zone Diet

Ingredients

2 ounces firm tofu, cubed
1 whole egg
2 egg whites
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 cup unsweetened tomato sauce
3/4 cup onion, thinly sliced
1 bunch asparagus (about 8-10 stalks)
1 large red or yellow bell pepper, cut into 1/4-inch strips
1 teaspoon olive oil
Pinch of salt

Instructions

1. Preheat oven to 400°F.
2. In a medium bowl, mash tofu with a fork. Add egg, egg whites, basil, black pepper, and salt. Whisk mixture with fork and set aside.
3. Pour tomato sauce into a small saucepan and gently warm over low heat.
4. Meanwhile, fill a large pot (that has a lid) with 1/2 inch water. Set the steamer basket into the pot, and layer onions, asparagus, and bell pepper into steamer. Cover pot and bring to boil over high heat. Reduce to medium heat and steam vegetables 5 to 6 minutes, or until just tender. If you don't have a steamer, boil the vegetables till tender, about 3 minutes. Transfer to a plate.
5. In a medium, oven-proof skillet, heat oil over a medium-high flame until oil sizzles. Pour in egg/tofu mixture all at once and reduce heat to medium-low. Spread egg/tofu mixture evenly across pan to cook.
6. Before mixture has completely set, evenly distribute steamed vegetables over eggs. Transfer skillet to oven and cook for about 5 minutes, or until egg/tofu mixture completely sets and vegetables are hot. Add a pinch of salt and serve with tomato sauce.

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