Vegetable Frittata With Roasted Tomato Salsa

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 tablespoon vegetable oil
• 1 large onion , halved and sliced thin
• 1 large red pepper , diced
• 1 lb cremini mushroom , trimmed and sliced
• 2 lbs firm tofu , drained
• 1 cup egg whites or 1 cup egg substitute
• ½ teaspoon salt
• 1 tablespoon dried basil
• 4 medium zucchini , shredded
• 12 ounces soy cheese , grated
• roasted tomato salsa
• 4 large ripe tomatoes , cored
• 1 large onion
• 2 shallots , peeled
• ¼ cup chopped fresh chives

Directions:

1. Preheat oven to 350°.
2. In medium skillet, heat oil over medium heat.
3. Add onion and pepper and cook, stirring often, until softened, about 5 minutes.
4. Add mushrooms and cook, stirring often, until softened, about 5 minutes.
5. In food processor, process tofu until smooth.
6. Add egg whites, vinegar and basil; process until blended.
7. In large bowl, combine mushroom mixture, tofu mixture, zucchini and soy cheese and mix with rubber spatula.
8. Lightly coat inside of 9-inch deep-dish quiche pan with cooking spray.
9. Spread mixture into prepared pan.
10. Bake until frittata is firm and top is lightly golden, about 1 1/2 hours.
11. Meanwhile, make salsa: Lightly coat baking sheet with cooking spray.
12. Arrange tomatoes, onions and shallots on prepared sheet.
13. Place in oven with frittata.
14. Bake until tomato skins brown and blister, about 45 minutes.
15. In food processor or blender, process roasted vegetables and 1/4 teaspoon salt until smooth.
16. Pour sauce into medium saucepan.
17. Heat over low heat until simmering.
18. Pour into serving bowl and spriinkle with chives.
19. Serve hot with frittata.