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NEXT MAIN MENU PREVIOUS Personal Frittata Muffins Oh my gosh, these are so fun, I have to say! “Eggy without being disgusting,” is how my husband characterized them. I will take that as a win! These Personal Frittata Muffins are easy to make and a savory food fan’s dream come true. The black salt is not necessary but will add that sulfuric element we expect from eggs; I recommend buying kala namak at an Indian market if you have one near you because it’s very inexpensive that way. Remember that a little will go a long way so I recommend just a pinch. Feel free to customize as you like; other veggies and toppings could be asparagus, broccoli, fresh basil, salsa, red bell pepper, meatless bacon bits, vegan cheese, toasted pine nuts, etc.   Personal Frittata Muffins ½ tablespoon olive oil or 1/3 cup low-sodium vegetable broth 1 yellow onion, diced 2 – 3 cloves garlic, minced 2 cups baby spinach 1 tablespoon low-sodium tamari, divided 1 lb. firm tofu, drained and rinsed ½ cup plain, unsweetened vegan milk 1/3 cup chickpea flour ¼ cup nutritional yeast 1 teaspoon baking powder 1 teaspoon fresh lemon juice ½ teaspoon turmeric ½ tablespoon dill ¼ teaspoon cayenne Salt and pepper to taste Pinch of Indian black salt (Kala Namak) (optional) Smoked paprika 2 tablespoons fresh chives, minced Preheat the oven to 350 degrees and fill a 12-cup muffin pan with liners or lightly oil. If you use paper liners, the mixture will stick; to avoid this, use silicone muffin liners. In a large skillet over medium heat, heat the oil or broth for a minute, then add the onions. Sauté for five minutes or until they are beginning to soften, then add the garlic and ½ tablespoon of tamari. Cook for three minutes, then add the baby spinach and cook until wilted, about a minute. Remove from heat. In a blender, add the tofu, milk, chickpea flour, nutritional yeast, baking powder, ½ tablespoon of tamari, lemon juice and turmeric. Blend for a minute, until smooth. Pour into a large bowl and add the sautéed onion mixture as well as the dill, cayenne, salt and pepper to taste, pinch of black salt and mix until fully incorporated. Scoop about ¼ cup of the mixture into each prepared muffin cup. Sprinkle with smoked paprika and fresh chives. Bake for 30 minutes and serve hot.   © 2013-2017, Vegan Street