Mini Vegan Frittatas

Mini Vegan Frittatas

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 1
Scheduled for:
Breakfast on Sunday

Ingredients for 1

Show Original

46 gm Tofu, regular, firm
1/10 cup Soy milk
1/10 tsp Turmeric, ground
1/10 tbsp Extra virgin olive oil
1/10 cup slices Zucchini (and chopped)
1/4 tbsp Green onion, scallion, ramp (chopped)
1/10 medium ear Sweet yellow corn (kernels trimmed off)
1/4 clove(s) Garlic (minced)
1/10 cup Cherry Tomatoes (halved)
1/4 cup Spinach (chopped)
1/4 tbsp Basil pesto

Instructions


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, and pesto together in a large bowl.

Cut parchment paper into 4 inch squares and fold into muffin tin cups. 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.

Nutrition Facts

Per Portion

Calories 96
Calories from fat 48
Calories from saturated fat 7.2
Total Fat 5.3 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.6 g
Cholesterol 0 mg
Sodium 16.0 mg
Potassium 210 mg
Total Carbohydrate 5.6 g
Dietary Fiber 1.5 g
Sugars 2.0 g
Protein 6.3 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 0.7

Energy sources


Pygal23%438.8239370499445129.8862001573847450%387.6279695886012282.417827586570526%315.7384971852642135.246156977214423%50%26%CarbohydratesFatProtein
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada