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Personal Frittata Muffins

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.


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