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Vegetable Frittata with Roasted Tomato Salsa

DIRECTIONS

To Make The Frittata:
Preheat oven to 350°.
Rinse sliced mushrooms in a colander to remove any dirt. (Washing the mushrooms after they're sliced adds moisture needed during the sautéing process in fat-free cooking.)
Spray a heavy sauté pan once with cooking spray. Place over low heat. Add onion and pepper and cook for 2 minutes, stirring constantly.
Add mushrooms and cook until they soften, about 5 minutes. Remove from heat to cool.
In a food processor fitted with a chopping blade, process tofu until smooth. Add egg whites, vinegar, basil and granulated onion.
Combine mushroom mixture, tofu mixture, zucchini and soy cheese in a large bowl. Mix lightly using rubber spatula.
Lightly coat the inside of a 9" deep-dish quiche pan with cooking spray. Spread mixture in prepared pan.
Bake in preheated oven until frittata is firm and the top is light gold, about 1-1/2 hours.
Slice into 8 pieces using a serrated knife and serve immediately with Roasted Tomato Salsa.
To Make The Salsa:
Preheat oven to 350°. Spray a baking sheet once with cooking spray.
Place tomatoes, onion and shallots on baking sheet and bake until skins brown and blister, about 45 minutes.
Put roasted vegetables and salt in a blender or food processor. Purée.
Just before serving, pour sauce into a sauté pan and heat until simmering. Pour into a serving bowl, sprinkle with chives and serve with frittata.