Individual Mediterranean Frittatas (Vegan and High Protein)

This is the perfect breakfast to meal prep so that you have a quick, easy on the go breakfast in the mornings. They are high in plant based protein, making them the perfect snack for after your workout as well! They may seem small, but they are very filling and will leave you full and satisfied until lunch!

If you would rather make these into a traditional frittata, check that recipe out HERE:)

---

Individual Mediterranean Frittatas

• 1 package of tofu

• 1 can of garbonzo beans

• 3 T of garbanzo bean liquid, aka aquafaba

• 1 t apple cider vinegar or lemon juice

• ½ t turmeric

• 1 t basil

• 1 t salt or to taste

• ½ t pepper

• 3 T nutritional yeast

• ½ t paprika

• 1/3 onion

• 4 cloves of garlic

• ¼ c spinach

• 6-10 artichoke hearts (appox a cup)

• ¼ cup sundried tomatoes

• 1 scallion, cut up

Preheat oven to 350. Drain, rinse, and dry/press tofu. Sauté onion and garlic in water on the stove for 5 minutes. Add spinach to the pan and sautee for a couple more minutes. While sauteeing, place tofu, aquafaba, apple cider vinegar, and spices in the food processor. Process until well blended. Add remaining ingredients (artichoke hearts, sundried tomatoes, onion, garlic, spinach, scallion). Pulse a few times (should still have chunks of those ingredients. Place in muffin tins (I used large ones). Fill about half way. Bake until the top is browned and the middle has cooked through a bit.

In the large muffin tins, I baked for 35 minutes.

If using normal sized tins, check after 25 minutes.

If using mini tins, check after 15 minutes.

---

The food processor I used for this recipe really made the mixture the perfect consistency and made it very simple to make! You can check out the one I use and recommend HERE.

Click HERE to check out the muffin tins I used.