Description

These mini vegan frittatas are a healthy breakfast that is perfect for meal prep. Made with chickpea flour and tofu, these “egg” muffins are packed with vegan protein and will keep you full and satiated all morning.

Ingredients

Scale

1 16oz pack of silken tofu
1/2 cup chickpea flour
1/4 cup nutritional yeast
5 cherry tomatoes, cut into quarters
1/4 onion, finely diced
1 cup of spinach, roughly chopped
2 teaspoons garlic powder
1 teaspoon turmeric powder
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F. Chop your onions, tomatoes, and spinach. Set aside.
Add silken tofu, chickpea flour, nutritional yeast, garlic powder, ground basil, turmeric, and salt + pepper in a food processor. * Blitz until smooth.
In a mixing bowl, combine frittata mixture and chopped veggies. Stir until evenly incorporated.
Lightly grease your muffin tin cups, then pour in the frittata mixture. Bake on the center rack of the oven 40-55 mins, until the frittata’s tops are slightly golden and a toothpick inserted into the middle of the frittata comes out mostly clean. Let cool completely before removing from the muffin tin.
These mini vegan frittatas will last about 5-6 days stored in an air-tight container in the fridge, or pop them in the freezer!

Notes

* A blender will also work if you don’t have a food processor.

Nutrition

Serving Size: 1 mini frittata
Calories: 77
Sugar: 0.77g
Sodium: 74mg
Fat: 2.2g
Saturated Fat: 0.33g
Unsaturated Fat: 1.4g
Trans Fat: 0
Carbohydrates: 7.5g
Fiber: 2.89g
Protein: 6.5g
Cholesterol: 0

Keywords: Vegan Frittatas, Vegan Protein, Vegan Egg Muffins, Chickpea Flour Recipes, High-Protein Vegan Breakfast