Finding the time to make a healthy breakfast can be tough. Working a full-time job in addition to running this little blog of mine means I don’t have a lot of spare time to cook breakfast. Most days, I am running around the house with a slice of toast in one hand while getting ready for work. That is why these mini vegan frittatas are so perfect. They check all the right boxes when it comes to breakfast: hand-held, ready to eat in a minute, and nutritious. Let’s talk about what is inside these cute mini vegan frittatas:
- Tofu – This recipe is a great example of how easy it can be to start incorporating more plant-based proteins into your diet in a familiar way. In fact, these turn out so similar to an egg-based frittata, you may be able to fool your family/friends! Tofu is not only packed with protein, but is also a great source of calcium and iron. Each one of these mini frittatas has about 8 grams of protein which is equivalent to 1 egg which has 6 grams of protein.
- Basil Pesto – The pesto is an easy way to add flavor to these little frittatas. Save time by purchasing pre-made pesto in a jar at the store.
- Vegetables (Corn, zucchini, tomatoes, spinach) – These frittatas are chock full of vegetables to help you reach that goal of 2-3 cups of vegetables per day. (A goal more than 80% of Americans don’t reach!)
- Turmeric – A dash of turmeric in these frittatas gives them their yellow color, but it also provides a lot of antioxidants. An increasing number of studies have looked at the potential health benefits of curcumin which is an active compound in turmeric and provides that distinctive yellow color.
To reheat these in the morning, just put them on a plate in the microwave for about 1 minute. I usually pair mine with side of fresh fruit or a green smoothie like in the pictures above. Hopefully you’ll love these as much as I do! If you are looking for other simple breakfast recipes, be sure to check out my blueberry acai chia pudding, mango cilantro green smoothie, and overnight oats 4 ways.
- 1 lb. firm tofu
- ⅓ 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.
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!
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