Italian Tofu Frittata

My grandmother’s always made a frittata out of whatever was at hand and they were savory with cheeze and eggs and meats and veggies.  I have tried to take out some of the fat by using tofu as the base.

Crust:
1/12 c. cooked brown rice.
3/4 c. tahini paste
1 t. salt
1/2 c. milk
3/4 c. flour

Filling:
1 package firm tofu
1 c. ricotta cheese
3/4 c parmesan cheese
1 can artichoke hearts marinated in 1/4c. olive oil, 1/4 c.balsalmic vinegar.
1 c. chopped Italian black olives
1 chopped green pepper
1 glove chopped garlic
1/2 c chopped dried tomatoes

Prepare the rice as directed.  Mix with flor and tahini and water.  Press the mixture into an oiled 9-inch pie plate.Italian Tofu Frittata

Put tofu in a blender and blend with artichoke hearts.  Add all other ingredients and mix until blended.  Put into wild rice crust and back at 350 degrees for 30 to 35 minutes.  Let stand 10 minutes before cutting.

The crust and filling can be prepared several hours before cooking if you keep them seperate until just before baking.  Makes 6 servings

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Betty Herself

Betty LaSorella

was born into an Italian family in Cicero, Illinois. After a lot of rabble-rousing and kid-raising, she now writes books and cooks up mischief and good food in St. Paul, Minnesota.

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