Tofu & Mushroom Frittata Recipe
Discover the perfect balance of bold flavors with DOLE® Organic Super Spinach and mushrooms in this nutritious tofu frittata.
Keywords
- Recipes
- Nutrition
- Healthy Living
- Lunch
- Dinner
- Vegetarian
- Mains
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Cooking tools:
- Oven
- Paper towel
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Food processor
- Mixing bowl
- Parchment paper
- Kitchen shears
- Ramekin
- Nonstick cooking spray
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
- Rolling pin
Ingredients
- 1 (12.5 oz.) pkg. firm tofu, drained
- 2 tablespoons grape seed oil
- 1 DOLE ® Onion, peeled and sliced
- 2 1/2 cups chopped DOLE Mushrooms, such as Portobello, cremini or shiitake
- 1/2 teaspoon salt
- 1 pkg. (5 oz.) DOLE Organic Super Spinach
- 1/3 cup Parmesan cheese
- 2 tablespoons tahini
- 1/2 teaspoon chopped fresh rosemary
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
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