Broccolini, feta and mint frittata
Whisk tofu with eggs and top with feta, broccolini and mint for a delightful frittata.
300 g, firm, drained
1 bunch(es), trimmed, cut into 3cm pieces
1 individual, thinly sliced
¼ cup(s), coarsely chopped
100 g, halved
Reduced fat feta cheese
60 g, crumbled
- Place tofu between 2 pieces of paper towel. Press down gently to remove excess moisture.
- Preheat the oven to 200°C. Lightly spray a 26cm x 16cm slice tin with oil and line the base and two long sides with baking paper, allowing the paper to hang 5cm over the sides.
- Blanch the broccolini in a small saucepan of boiling salted water for 1 minute or until tender crisp. Refresh under cool running water. Drain.
- Process the tofu in a food processor until smooth. Transfer to a large bowl. Whisk in the eggs until combined. Stir through half of the green shallot and mint. Season with salt and freshly ground black pepper. Pour into the prepared tin. Top with the broccolini, tomato, feta and remaining shallot and mint. Bake for 25 minutes or until golden and cooked through.
SERVING SUGGESTION: Salad made of 100g mixed leaves, 400g can of chickpeas, rinsed and drained, and 1 sliced Lebanese cucumber. Drizzle with 1 tbs each of extra-virgin olive oil and red wine vinegar.