Two bunches of startlingly fresh rainbow chard and some leeks from the Merritt College springtime farmer’s market started me thinking about a frittata with an emphasis on vegetables. I thought of using tofu and cottage cheese to “stretch” the eggs and make it healthier and less cholesterol-laden.
Two bunches fresh chard, washed and lightly steamed, then chopped
Three medium leeks, white parts sliced in half lengthwise, then washed and chopped
2 cloves garlic
salt and pepper
several sprigs fresh Italian parsley
basil, fresh or dried
red onion, chopped
olive oil – 2 tbsp
Saute all of the above in olive oil in a nonstick pan till flavors meld and leeks are done. Preheat oven to 375.
In the meantime, mix together in a large bowl:
1/2 pound SprouTofu (Wildwood brand)
1 cup cottage cheese
1/4 c. milk
Beat well together with hand mixer or hand blender.
Prepare a 9 x 14 lasagna pan by lightly oiling.
Pour egg/tofu/cheese mixture into pan, and stir in the sauteed vegetables.
Sprinkle with about 1/2 cup of freshly grated parmesan or more, making sure all corners of the frittata have some cheese!
Bake in oven about 40-45 minutes or until lightly puffed in places and no longer runny inside. Check while cooking and lower oven temperature if it is cooking too fast.
Cut into generous squares and serve piping hot, warm, or room temperature.