Asparagus and Monterey Jack Frittata

Yields: 6-8 Servings

From The Hodo Kitchen

Photography by Gastronotherapy

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Ingredients

• 1 (10oz) Hodo Extra Firm Tofu, cut into ½” cubes Locate Product

• 1/3 lb asparagus, cut into ½” slices

• 8 eggs

• 2 tbsp water

• 2 tbsp soybean oil

• 2 tsp butter

• 2 tsp parsley, roughly chopped

• 3 oz Monterey Jack cheese, grated

• Salt & pepper

Instructions

1. Preheat oven to 375 F.

2. Cut tofu and asparagus and set aside.

3. In a medium bowl, beat eggs with water, salt and pepper.

4. In a 12” heavy sauté pan, heat the soybean oil on medium high heat. Carefully put the tofu in the pan in 1 layer. Allow to brown on one side. Turn over and brown on the other side.

5. Add the asparagus and toss for 2 minutes. Drain excess oil and season with salt.

6. With the tofu and asparagus still in the pan, on medium high heat, add the butter and heat until sizzling. Add beaten eggs. Cook eggs until partially set and add parsley and cheese.

7. Place pan in hot oven and cook for 10 to 15 minutes.

8. Once cooked, let rest for five minutes before serving. Enjoy!