Mini Vegan Potato Frittata Cups

Mini Vegan Potato Frittata Cups

These mini frittatas swap the usual base for smashed baby potato cups, giving you a crispy, golden shell to hold a rich and savoury silken tofu filling. Blended with cashews, nutritional yeast, garlic and smoked paprika, the filling bakes up soft and custardy with that unmistakable "eggy" flavour, while turmeric gives it a warm golden colour. Finished with spring onion and baked until set and golden on top, these are naturally high in plant protein and a great savoury breakfast meal-prep option. Make a batch and you've got brekkie sorted for days. Serve warm or at room temperature with a dollop of hummus, vegan sour cream or yoghurt for extra creaminess.

Prep Time: 20 Minutes

Cook Time: 20 to 25 Minutes

Serves: 8 to 10

Ingredients:

Potato Base:

• 8 to 12 baby potatoes
• extra virgin olive oil, for greasing

Frittata Filling:

• 300g silken tofu
• 1/3 cup cashews, soaked in hot water for 10 minutes and drained
• 1/3 cup nutritional yeast
• juice of 1/2 lime
• 1 garlic clove
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• pinch of salt and pepper

Garnish:

• 1 spring onion, sliced

Optional, to Serve:

• hummus, vegan sour cream, or vegan yoghurt
• extra spring onion, sliced

Preparations:

1. Boil the baby potatoes for 12-15 minutes, until fork-tender, then drain and allow to cool slightly.


2. Preheat the oven to 180°C and grease a muffin tray well with oil.


3. Place a potato in each muffin cup and press down firmly with a smaller cup or glass to flatten into a cup shape, pushing the potato up the sides. Press 1/3 or 1/2 an extra potato if needed to fill the cup.


4. Blend the silken tofu, cashews, nutritional yeast, lime juice, garlic, smoked paprika, turmeric, salt and pepper until smooth and creamy.


5. Pour the frittata mixture into the centre of each potato cup, filling almost to the top.


6. Sprinkle with sliced spring onion.


7. Bake for 20 to 25 minutes, until a toothpick inserted into the centre comes out clean and the potato edges are browned and crisp.


8. Allow to cool in the tray for 10 to 15 minutes before carefully removing.


9. Serve warm or at room temperature, topped with a dollop of hummus, vegan sour cream or yoghurt and extra spring onion, if using.

Watch the video: https://www.youtube.com/embed/toc0Gdc-Cd8

Source URL: https://chloeevegan.com/recipe/mini-vegan-potato-frittata-cups/

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