Broccolini, feta and mint frittata
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Whisk tofu with eggs and top with feta, broccolini and mint for a delightful frittata.
Ingredients
Silken tofu
300 g, firm, drained
Broccolini
1 bunch(es), trimmed, cut into 3cm pieces
Egg(s)
4 medium
Green shallot(s)
1 individual, thinly sliced
Fresh mint
¼ cup(s), coarsely chopped
Cherry tomatoes
100 g, halved
Reduced fat feta cheese
60 g, crumbled
Instructions
1
Place tofu between 2 pieces of paper towel. Press down gently to remove excess moisture.
2
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.
3
Blanch the broccolini in a small saucepan of boiling salted water for 1 minute or until tender crisp. Refresh under cool running water. Drain.
4
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.
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