Whip up a batch of these cute little mini vegan frittatas for a healthy breakfast for busy weekday mornings.
- 1 lb. firm tofu
- 1/3 cup soy milk
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 2 tablespoons chopped green onion
- 1 ear of corn, trim off the kernels
- 2 cloves garlic, minced
- 1 cup halved cherry tomatoes
- 2 cups fresh spinach leaves, chopped
- 2 tablespoons basil pesto (Recipe in Notes!)
- Dash of salt
- Dash of ground black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Place tofu, soy milk, and turmeric in a food processor and blend until smooth.
- In a saucepan, heat the oil and add the zucchini. Cook for 7-8 minutes or until it starts to lightly brown and soften.
- Add the corn, green onion, and garlic. Cook another 2-3 minutes.
- Stir in the cherry tomatoes and spinach, cook until spinach is starting to wilt and turn off the heat.
- Mix the pureed tofu, vegetables, pesto, salt, and pepper together in a large bowl.
- Cut parchment paper into 4 inch squares and fold into muffin tin cups. (Don’t skip the paper liners as these help the frittatas hold their shape.) Lightly spray with cooking oil. Pour batter into the cups to make 10 frittatas.
- Bake for 20-30 minutes or until slightly puffy and lightly browned.
You can easily use store bought pesto, just make sure it is vegan. To make homemade pesto, I used the recipe from Mark Bittman’s cookbook, How to Cook Everything.
2 cups fresh basil leaves
1/2 cup olive oil
2-3 cloves garlic
2 teaspoons pine nuts
Salt and Pepper to taste
1. Add the basil leaves to the food processor and turn on the machine. Pour in the olive oil while running.
2. Add the garlic, pine nuts, salt and pepper and puree until smooth.
You’ll have leftover pesto – just use it for other recipes! It’s delicious!
- Serving Size: 2
- Calories: 242 kcals
- Sugar: 3 g
- Sodium: 97 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3.8 g
- Protein: 17.5 g
- Cholesterol: 3 mg