Italian tofu frittata - Mikaela Duffy

Ingredients

• 1 cup onion, chopped fine
• 4 cloves garlic, minced
• 1 cup zucchini, diced
• 1 cup red capsicum, diced
• 2 cups finely chopped kale (remove stems)
• 1 cup chopped fresh tomato
• 1/4 cup chicken or vegetable broth
• 2 tbspn red wine vinegar
• 5 oz firm light tofu, drained
• 3 eggs
• 1 tbspn dried Italian seasoning
• 1/4 tsp turmeric
• salt and white pepper to taste
• 2 TBS chopped fresh parsley