Mini Vegan Frittatas

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 1 ear Corn
  • 2 cloves Garlic
  • 2 tbsp Green onion
  • 2 cups Spinach, fresh leaves
  • 1 cup Zucchini

• Refrigerated

  • 1/2 cup Soy milk
  • 1 lb Tofu, firm

• Condiments

  • 2 tbsp Basil pesto

• Baking & Spices

  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on dietitiandebbie.com

Description

Ingredients

• 1 lb. firm tofu
• ½ 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!)

Directions

• 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.