Plant-based Frittatas
Ingredients
300g Silken Tofu
1tsp Mustard powder
1 Pinch of turmeric powder (for colour, optional)
300ml Plant based milk (unsweetened) used oat barista style
80g Chickpea flour
10g Cornflour
10g Tapioca flour
40 g rice flour
1tsp Gluten free baking powder
4tbs Olive oil- extra virgin
sea salt and pepper
1 Large onion-finely chopped
2 Garlic cloves-finely chopped
110g Red pepper-chopped
180g Cooked potato -chopped
50g Black olives, pitted and chopped
150g Plant-based cheese
mature cheddar or smoked style, grated.
40g Parsley-finely chopped
3 tbs Olive oil
Method
You will need a silicone muffin tray or silicone cupcake cases.
Preheat the oven to 200°c/400°F/Gas Mark 6.
Finely chop the onion, garlic, parsley and red pepper. In a frying pan add 3 tbs of olive oil together with the onion,garlic and parsley (keeping a little of the parsley back).
Season with salt and pepper and sauté for approx 5 minutes, then add the peppers and olives and gently fry for a further 5 mins. Set aside.
In a large bowl or blender add the silken tofu, mustard powder, turmeric, chickpea flour, cornflour, tapioca flour, rice flour, baking powder, olive oil, 110g of the grated cheese and season with salt and pepper.
Heat up the plant based milk to boiling point, remove off the heat and pour into the blender or mixing bowl with the flours. Then either blend in the blender for 10 seconds or use a large hand whisk in the bowl and incorporate all of the ingredients together.
Fold the sautéed onions, garlic, peppers, olives and parsley into the batter mixture and add the cooked potato (chopped into bite size pieces). Then divide the mixture between the 12 moulds in a silicone muffin tray or 12 silicone cup cake cases.
Sprinkle the remainder of the grated cheese on top. Put in the oven, on a baking tray, top middle shelf for approximately 30-35 minutes. When baked they should feel firm to touch and be golden brown in colour.
Leave to cool for at least 15 minutes before removing the from silicone moulds and sprinkle the tops with remaining chopped parsley.
Serve warm or at room temperature in paper cases (for picnics or packed lunches). Once cooled, store in an airtight container in the fridge for up to 3 days. Can be reheated before serving.
Gluten free, dairy free and 100% plant based as always, this is our take on a frittata but totally egg free. Made with chickpea flour and silken tofu that are high in protein. Immune boosting onions, garlic and red peppers.Omega rich olive oil and black olives, potatoes, plant-based cheese and superfood parsley are all baked in the oven until deliciously moist and golden brown.
Perfect for brunch, packed lunches and picnics.
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