Mini Vegetable Frittatas

mini vegetable frittatas

These mini vegetable frittatas are excellent for brunch time entertaining. They taste great warm or at room temperature. Very easy to make and kids loved them!

Yield: 12 pieces

Ingredients

Step by Step method

  • Step 1

    Preheat oven to 400°F. In a large cooking pot add water and potatoes. Bring to a boil. Lower heat and cook potatoes until semi-soft, about 5-8 minutes. Once cooked, drain water and set potatoes aside to cool.

  • Step 2

    In a small non-stick skillet, add onions and about 1/4 cup of water. Sauté until onions are soft and light brown. Remove from heat. In a large bowl combine cooled potatoes, onions and spinach. Mix well.

  • Step 3

    In a food processor, add tofu, baking powder, and sea salt to taste. Process until creamy and smooth. Add creamy tofu to spinach-potato mixture and mix well. Taste test it and adjust salt if needed.

  • Step 4

    Using a 12-cup muffin pan with liners, spoon about 1/4 cup mixture into each cup. Top with chopped tomatoes and bake for about 25-30 minutes. Let stand for 5 minutes before serving.

Tips & variations

  • If using firm or extra firm tofu, make sure to add some water to food processor to make the tofu more creamy and smooth.

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