Creamy Vegan Frittata Muffins

Crispy on the outside, creamy and soft in the inside.. The perfect on-the-go snack or breakfast that will make everyone happy!

This recipe is amazing for breakfast, and as a snack throughout the day! It makes 8 delicious mini muffins or 3-4 omelettes or a small pie of frittata! - your choice! But I do prefer these bite-sized frittatas :)

I’ve chosen bell peppers & zucchini as my vegetables but you can definitely use any of your favorites like mushrooms, scallions and any other vegetables you have on hand. Be creative and enjoy!

Makes : 8 mini muffins Total Time : 45 minutes

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Ingredients

VEGETABLES

• 1 tsp coconut/olive oil

• 1/2 an onion diced

• 1 garlic clove

• 1/4 tsp dried oregano

• 1/4 tsp paprika powder

• 1/3 cup (40g) diced bell pepper

• 1 cup (90g) diced zucchini

• salt & pepper to taste

“EGG” MIXTURE

• 340g firm silken tofu

• 1/4 cup chickpea flour

• 1/4 cup nutritional yeast

• 1/2 cup water

• 1/2 tsp salt (1/4 tsp black Indian salt (optional) + 1/4 tsp sea salt)

• 1/4-1/2 cup shredded vegan mozzarella (optional)

Method

1. First preheat the oven to 180 degrees Celsius.

2. Then prep all your ingredients, chop all the vegetables and measure out all your ingredients for the “Egg” Mixture.

3. Once you have all your ingredients ready, heat up a skillet to medium-high heat with 1 tsp of oil of choice.

4. Then to the hot oiled skillet, add in the diced onion and minced garlic and sauté until fragrant.

5. Once fragrant, add in the dried oregano & paprika powder and then all the other diced vegetables.

6. Sauté until everything is cooked and the season with a little salt and pepper to taste. Make sure your vegetable mixture is dry and not wet.-(we don’t want any extra liquid)

7. Once your vegetables are cooked, turn off your heat and set them aside.

8. In a blender, add in all your ingredients from the “Egg” Mixture, -except the shredded vegan mozzarella (is using),

9. Blend the silken tofu, chickpea flour, water and salt together until it makes a smooth creamy mixture.

10. Transfer your smooth creamy mixture into a mixing bowl and then add in your cooked vegetables and the shredded vegan mozzarella.

11. Fold and mix the ingredients together and it is ready to be cooked!

12. Oil your muffin trays with some oil so the mixture doesn’t stick once it is cooked though.

13. Once you’ve oiled the muffin trays, scoop 1/4 cup of mixture into the tray and it’ll make around 8 mini muffins.

14. Bake for 35 minutes.

Enjoy!! Comment down below what you think of the dish :)