Recipes

Spinach and Mushroom Fritatta
1 9-inch fritatta

This fritatta is like a crustless quiche. It is made with Mori-Nu silken tofu, which is available in most grocery stores.

1 onion, chopped
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon celery seed
1 10-ounce package frozen spinach, thawed
1 12.3-ounce package Mori-Nu Lite Silken Tofu (firm or extra firm)
2 teaspoons dried basil
2 tablespoons couscous
1/4 cup fortified soymilk or rice milk
1 ripe tomato, thinly sliced

Heat 1/2 cup of water in a large pot or skillet. Add onion and garlic and cook until soft, about 5 minutes.

Add mushrooms, basil, salt, pepper, nutmeg, and celery seed. Cook over medium-high heat, stirring often, until mushrooms are soft, about 5 minutes.

Stir in spinach and cook over medium heat, stirring often, until mixture is very dry. Remove from heat.

Preheat oven to 350oF.

In a food processor or blender, process tofu until very smooth. Add to spinach mixture along with couscous and milk.

Pour into an oil-sprayed 9-inch pie pan. Arrange sliced tomatoes around the outside edge. Bake 25 minutes. Let stand 10 minutes before serving.

Per slice (1/8 of fritatta): 55 calories; 6 g protein; 8 g carbohydrate; 2 g fat; 2 g fiber; 194 mg sodium; calories from protein: 32%; calories from carbohydrates: 55%; calories from fats: 13%<

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

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