fritatta: best said with a snooty accent

around this time for the last three years i've vowed to expand

my culinary skills and explorations.

when i opened the refrigerator the other day,

 i found a large amount of tofu staring me in the face.

my experience using tofu is limited.

i decided to add another option to my repertoire.

i found a recipe for an italian frittata from a wonky website/blog

written by a woman whose english was hard to decipher

and whose metric system measurements needed translating.

here's what i came away with:

3/4-1 pack silken tofu (i had a little less, hence the "3/4")

~1/4 cup flour (i used a little less)

1/4 cup cheese

chopped tomatoes, bell peppers, whatever random veggies you have in your fridge

1/2 onion

2 gloves garlic (or a bit more...i always go heavier on garlic)

lots of spinach (like that measurement?)

2-3 fresh basil leaves, finely chopped (or a generous amount of dried basil)

salt to taste 

olive oil

saute onions, peppers, etc. with olive oil. in a mixer/food processor, add the tofu & flour. mix well.

add this paste to the veggies and cook for about a minute. stir as you go.

grease a pie pan and fill it with the mix of tofu & veggies.

bake for about 40 minutes at 350 degrees or until a knife comes out clean.

the tofu was a great egg substitute, the whole thing is really easy, and it was tasty! 

done & done. 

{serve by itself, over brown rice, etc.}

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