These are delicious and are great for little snacks at lunch or tea to serve with salad and/or potatoes.
I've included vegetarian rashers with this recipe, but you can omit or change to real bacon!
Makes 11 frittatas
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4
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eggs, lightly beaten (I use vegetarian fed eggs)
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|
300
|
g
firm tofu, crumbled down |
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1/2
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red onion |
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4
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slices
bacon, sliced thinly (I use Sanitarium vegetarian rashers)
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|
2
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garlic cloves, sliced thinly |
|
1
|
cup
mushrooms, sliced thinly |
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2
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tomatoes, ripe diced |
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7
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asparagus, chopped thin |
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2
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tablespoons
sambal oelek (I used chilli sauce with sugar)
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|
2
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tablespoons
grana padano, grated |
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1
|
pinch
salt |
40 min
15 min prep
- preheat oven to 180 degrees celsius.
- saute onions and garlic until caramelized.
- add bacon until cooked.
- add asparagus and cook till a little soft.
- add mushrooms and tomatos at same time.
- mix chilli sauce in and cook all vegetables are soft.
- place eggs and tofu together and mix together.
- add salt and vegetable mix, stir.
- place in muffin pan that has been greased or lined with paper.
- place in oven for 15 minutes.
- turn heat up to 220 degrees celsius and leave in for another 10 minutes or until mixture is firm.
Nutritional information will be placed on shortly...
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