Ingredients:
1 cup cauliflower florets
1 whole egg
2 egg whites
1 Italian tofu sausage link
3/4 cup onion, sliced
1 large green pepper, sliced
1 ripe tomato, sliced into wedges
1/2 cup strawberries, sliced
1 teaspoon olive oil
Instructions:
1. Cut off thick stem of cauliflower and discard. Separate cauliflower into florets by hand or with a knife. Chop remaining stalk or discard. 2. Rinse and steam cauliflower in steamer basket over boiling water, or in small amount of water with no basket, until tender, about 10 minutes. Drain and mash gently with fork. 3. Beat egg and egg whites together. Put 2/3 teaspoon olive oil in a frying pan (non stick, preferably) and heat on low. Add cauliflower evenly in pan and cook until lightly browned. Add eggs and cover. Keep flame as low as possible and cook frittata until almost done on top. 4. Loosen frittata around edges. Place serving dish large enough to cover frying pan over top. Flip frittata onto dish and immediately slip back into frying pan. Cook 3 to 5 minutes longer until browned on second side. Set aside. 5. Break up sausage into bite-size pieces. Put 1/3 teaspoon olive oil in pan (cast iron, preferably) and spread with pastry brush. Add sausage and sauté on medium- high heat, stirring frequently until brown. Remove from pan. 6. Add remaining 1/3 teaspoon olive oil to same pan and sauté onion 3 to 5 minutes with 2 tablespoons water. Add green pepper and sauté 2 to 3 minutes, and then add fresh tomato. There should be a little gravy. If not, add more water or broth, then cover and heat through for up to 5 minutes over low heat. 7. Serve frittata with sausage and pepper and onion mixture on the side. 8. Serve strawberries on the side.