Title: Southwestern frittata - cooking without fat
 Categories: Eggs, Low fat
      Yield: 3 Servings
 
MMMMM----------------------MM BY H. PEAGRAM---------------------------
      2 tb To 4 tb water
      1 c  Thin skinned boiling
           -potatoes, diced
    1/2 c  Chopped onion
    1/3 c  Chopped green pepper
    1/2 ts + 1/2 tsp chili powder
      5 oz Firm tofu, drained
      5    Egg whites
      1 ts Honey
      1 pn Cayenne pepper
      2 tb Salsa, drained TO
      3 tb Drained salsa
           Paprika
 
  Prep time: 20 minutes Cooking time: 10 minutes
  
  Steam or boil diced potatoes for 15 minute until almost soft. In a 9"
  or 10" non-stick frying pan, saute potatoes, onion and green pepper
  in 2-4 Tbsp water (yes...use water instead of oil) or until all the
  vegetables are soft. Stir in 1/2 tsp chili powder. Puree tofu with
  egg whites and honey in a blender or food processor. Mix in remaining
  1/2 tsp chili powder and cayenne. Spread the vegetables around in the
  skillet evenly and pour tofu mixture uniformly over the vegetables,
  cover and cook over low heat about 10 minutes. Add 2-3 Tbsp drained
  salsa to center and cook for an additional 5 minutes or until firm
  and nicely puffed. Garnish with paprika; cut into wedges and serve
  immediately.
  
  Suggestion: serve with no salt ketchup or additional salsa. Source:
  Cooking Without Fat, ISBN# 0-9633608-0-9 Shared by Allison Cozzi