Mini Frittatas With Tofu, Mushrooms and Asparagus

Name: Mini Frittatas With Tofu, Mushrooms and Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 11 frittatas
Ingredients: 4 eggs, lightly beaten (I use vegetarian fed eggs); 300 g firm tofu, crumbled down; 1/2 red onion; 4 slices bacon, sliced thinly (I use Sanitarium vegetarian rashers); 2 garlic cloves, sliced thinly; 1 cup mushroom, sliced thinly; 2 tomatoes, ripe diced; 7 asparagus, chopped thin; 2 tablespoons sambal oelek (I used chilli sauce with sugar); 2 tablespoons grana padano, grated; 1 pinch salt

Submitted by Mel Bedggood

"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!"

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Ready In:: 40mins
Ingredients:: 11
Yields:: 11 frittatas

ingredients

4 eggs, lightly beaten (I use vegetarian fed eggs)
300 g firm tofu, crumbled down
¹⁄₂ red onion
4 slices bacon, sliced thinly (I use Sanitarium vegetarian rashers)
2 garlic cloves, sliced thinly
1 cup mushroom, sliced thinly
2 tomatoes, ripe diced
7 asparagus, chopped thin
2 tablespoons sambal oelek (I used chilli sauce with sugar)
2 tablespoons grana padano, grated
1 pinch salt

directions

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.