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Breakfast & brunch

Mini Veggie Frittata Recipe

Baking

Breakfast & brunch

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Mini plant-based veggie frittata bites with spinach, cherry tomatoes, and herbs on a white surface; one is halved to show the colourful inside.
Mini plant-based veggie frittata bites topped with sliced cherry tomatoes and chopped herbs, neatly arranged on a white surface.
A stack of mini plant-based veggie frittata bites topped with cherry tomato slices and fresh herbs, on a white surface.

These bite-sized veggie frittata put a fun, plant-based twist on a classic dish. Loaded with veggies and baked until golden, they’re ideal for sharing, meal prep, or grabbing on the go.

You will need

Makes 12

For the veggies:

  • 150g red capsicum (1 medium capsicum), diced
  • 150g mushrooms, sliced
  • 40g baby spinach, roughly chopped
  • 15-20 cherry tomatoes, halved
  • Parsley, chopped (optional)
  • Olive oil, as needed

For the egg mixture:

  • 200g firm tofu
  • 65g (3/4 cup) chickpea flour
  • 300g (1 1/4 cup) dairy-free milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black salt, or regular salt
  • 1/8 teaspoon turmeric powder
  • Salt and pepper, to taste

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Directions

10 mins to prep

1 hour to bake

  1. Step 1

    Preheat oven to 180C conventional (160C fan). Line a baking tray with baking paper.

  2. Step 2

    Spread red capsicum and mushrooms on the baking tray. Sprinkle with olive oil and toss to combine. Bake for 20 minutes or until softened. Add the baby spinach and bake for another 2-3 minutes or until the spinach has wilted. Remove from the oven and set aside.

  3. Step 3

    Add all the ingredients for the egg mixture to a high-powered blender and puree until smooth. Season with salt and pepper to taste

  4. Step 4

    Add the baked veggies and egg mixture to a large bowl and mix until just combined.

  5. Step 5

    Grease a 12-cup muffin tin. If your tin isn’t non-stick, use muffin liners. Divide the veggie batter between the 12 cups. Press in the cherry tomatoes into the tops.

  6. Step 6

    Bake the mini frittata for 30-40 minutes. They’re ready when the tops are golden brown, slightly cracked and when you can insert a toothpick in one and it comes out with no wet batter.

  7. Step 7

    Let the frittata sit in the muffin tin for about 20 minutes and carefully remove (they’re delicate when they’re very warm). Sprinkle with parsley if using and serve!

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