Mushroom, Spinach and Turmeric Frittata

Mushroom, Spinach and Turmeric Frittata

Ingredients:

• ½ teaspoon pepper  
• ½ teaspoon salt  
• 1 teaspoon turmeric  
• 5-ounces firm tofu  
• 4 large eggs  
• 6 large egg whites  
• ¼ cup water  
• 1 lb. fresh spinach  
• 6 cloves freshly chopped garlic  
• 1 large onion, chopped  
• 1 lb. button mushrooms, sliced  

Instructions:  

1. Grease a 10-inch nonstick and oven proof skillet and preheat oven to 350oF.  
2. Add mushrooms. Cook until golden brown.  
3. Then put onions, cook for 3 minutes or until onions are tender.  
4. Add garlic, sauté for 30 seconds.  
5. Add water and spinach, cook while covered until spinach is wilted, around 2 minutes.  
6. Remove lid and continue cooking until water is fully evaporated.  
7. Blend; puree pepper, salt, turmeric, tofu, eggs and egg whites until smooth. Pour into skillet once liquid is fully evaporated.  
8. Pop skillet into oven and bake until the center is set around 25-30 minutes.  
9. Remove skillet from oven and let it stand for ten minutes before inverting and transferring to a serving plate.  

Put into 6 equal wedges, serve and enjoy.