Mini Vegan Leek Sun Dried Tomato Frittatas Food

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MINI VEGAN LEEK & SUN DRIED TOMATO FRITTATAS



Mini Vegan Leek & Sun Dried Tomato Frittatas image

Dinky little frittatas that are 100% vegan. Great for serving at parties, or make ahead and eat for a savoury breakfast on the go.

Provided by Louise-Claire Cayzer

Categories     Appetizer     Breakfast     Canape

Time 25m

Number Of Ingredients 10

1 medium leek (finely chopped)
10 sundried tomatoes (soaked in hot water then finely chopped)
1 x 250g pack tofu
50 g gram (chickpea) flour mixed with 4-5 Tbs water (you might need a little more. )
3 Tbs olive oil
1 tsp turmeric powder
1/3 tsp Kala Namek (Black Himalayan Salt) (optional)
3 Tbs nutritional yeast
Salt & Pepper to taste
3-4 Tbs water

Steps:

  • In a frying pan with 1 Tbs of the olive oil, sautee the leek until soft.
  • Oil a 12 hole cupcake/muffin tin well and turn your oven on to Gas mark 7/220C
  • Meanwhile, whizz together all the 'Frittata mix' ingredients in your food processor or blender (If you don't have a food processor, mash the tofu up with a fork then mix all the other ingredients in by hand.
  • Once the leeks are soft, mix them and the sun dried tomatoes into the frittata mix reserving few teaspoons to decorate.
  • Spoon around 3 Tablespoons of the mixture into each muffin tin and put in the oven for around 15-20 minutes. Check after 15, the frittatas should be slightly springy to touch.
  • Once done, leave to cool for a few minutes then gently run a knife around each frittata and remove from the tin.
  • Serve with the reserved leeks sprinkled on top.

LEEK AND SUN-DRIED TOMATO FRITTATA



Leek and Sun-Dried Tomato Frittata image

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

Provided by Da Huz

Categories     One Dish Meal

Time 30m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
3 leeks, thinly sliced
5 sun-dried tomatoes, chopped
1 cup fresh parsley, chopped
8 eggs, beaten
salt and pepper
1/4 cup parsley, garnish

Steps:

  • Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
  • Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
  • Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
  • Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
  • Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
  • Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

Nutrition Facts : Calories 226.8, Fat 13.3, SaturatedFat 3.6, Cholesterol 372, Sodium 218.3, Carbohydrate 12.8, Fiber 2.1, Sugar 4.1, Protein 14.5

SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN



Sun-Dried Tomato & Roasted Pepper Frittata - Vegan image

This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

Provided by Kozmic Blues

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, diced
1 large roasted pepper (red or yellow)
1/4 cup sun-dried tomato, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, chiffonade

Steps:

  • Preheat oven to 400°F.
  • In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
  • Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
  • In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
  • Add the garlic saute for 1 minute.
  • Add the lemon juice, mix and remove from heat.
  • Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
  • Place the tofu back into the skillet and press down firmly in place.
  • Cook in the oven at 400 for 20 minutes.
  • Transfer to the broiler to brown the top, about two minutes.
  • Let the frittata sit for 10 minute before serving.
  • Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3

MINI TOMATO AND FETA FRITTATAS



Mini Tomato and Feta Frittatas image

I made these tasty little mouthfuls from a recipe from this month's Super Food Ideas (Dec/Jan 2007) - for a mums and kids morning tea party. Everyone loved them. So quick and easy to make. (Prep time includes the 15 minutes cooling time for the onion mix.)

Provided by catxx

Categories     Lunch/Snacks

Time 40m

Yield 24 mini muffins

Number Of Ingredients 10

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
7 eggs (I found 6 was plenty)
1/3 cup sour cream (I used ricotta instead)
60 g sun-dried tomatoes, drained and finely chopped
100 g feta cheese, crumbled
1/4 cup sour cream (I used 1/4 cp ricotta mixed with 1/2 tsp Dijon mustard)
6 quartered cherry tomatoes, for topping
1 tablespoon chopped chives, for topping

Steps:

  • Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
  • Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
  • Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
  • Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
  • Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.

Nutrition Facts : Calories 58.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 67.8, Sodium 122.7, Carbohydrate 2.6, Fiber 0.4, Sugar 1.5, Protein 3.1

SEMI-DRIED TOMATO AND FETA FRITTATAS



Semi-dried Tomato and Feta Frittatas image

This recipe makes 8 individual frittatas so is perfect for entertaining. I would also like to try this using a mini muffin tray for little fingerfood bites! This recipe can also be made a day ahead and reheated, too easy! Semi-dried tomatoes are available at most delis.

Provided by dale7793

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

8 eggs, beaten
1/2 cup thickened cream
1/2 cup grated parmesan cheese
2 green onions, chopped (shallots, spring onions)
100 g sun-dried tomatoes, roughly chopped
60 g baby spinach leaves, chopped or 60 g frozen spinach, thawed and drained
salt & freshly ground black pepper
60 g feta cheese, crumbled

Steps:

  • Preheat oven to 180 degree C (160 degree C for fan-forced).
  • Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
  • Combine all ingredients, except feta, in a large bowl and mix well.
  • Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
  • Divide the mixture among the 8 muffin cups.
  • Top each with some crumbled feta.
  • Bake for about 25 minutes or until just set in the centre.
  • Serve warm or at room temperature.

LEEK, POTATO AND TOMATO FRITTATA



Leek, Potato and Tomato Frittata image

Make and share this Leek, Potato and Tomato Frittata recipe from Food.com.

Provided by Terese

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
400 g desiree potatoes, sliced (4 medium sized)
1 medium leek, thinkly sliced
1/2 cup semi sun-dried tomato, well drained and chopped
1/4 cup pitted green olives
4 eggs, lightly beaten
3 egg whites, lightly beaten
1/2 cup low-fat milk
1/2 cup grated low-fat cheddar cheese (60g)
sea salt
pepper
2 tablespoons chopped marjoram

Steps:

  • Preheat oven to 180oC.
  • In a 20cm heavy based oven proof frying pan heat olive oil.
  • Add the potatoes and cover.
  • Cook for 4 minutes or until potatoes are just soft.
  • Add leeks and cook a further minute until soft.
  • Stir in the tomatoes and olives, and remove from the heat.
  • In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
  • Pour over the potato mixture and cook over medium heat until nearly set.
  • Place in oven and cook a further 8-10 minutes until set.
  • Serve with a green salad.

Nutrition Facts : Calories 183.9, Fat 7.6, SaturatedFat 2, Cholesterol 144, Sodium 329.5, Carbohydrate 18.4, Fiber 2.7, Sugar 4.3, Protein 11.3

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