Mini Frittatas With Tofu, Mushrooms and Asparagus

These are delicious and are great for little snacks at lunch or tea to serve with salad and/or potatoes. I've included vegetarian rashers with this recipe, but you can omit or change to real bacon!

• Ready In: 40 mins
• Yields: 11 frittatas

Ingredients

• 4  eggs, lightly beaten (I use vegetarian fed eggs)
• 300  g firm tofu, crumbled down
• 1⁄2 red onion
• 4  slices bacon, sliced thinly (I use Sanitarium vegetarian rashers)
• 2  garlic cloves, sliced thinly
• 1  cup mushroom, sliced thinly
• 2  tomatoes, ripe diced
• 7  asparagus, chopped thin
• 2  tablespoons sambal oelek (I used chilli sauce with sugar)
• 2  tablespoons  grana padano, grated
• 1  pinch salt

Directions

1. preheat oven to 180 degrees celsius.
2. saute onions and garlic until caramelized.
3. add bacon until cooked.
4. add asparagus and cook till a little soft.
5. add mushrooms and tomatos at same time.
6. mix chilli sauce in and cook all vegetables are soft.
7. place eggs and tofu together and mix together.
8. add salt and vegetable mix, stir.
9. place in muffin pan that has been greased or lined with paper.
10. place in oven for 15 minutes.
11. turn heat up to 220 degrees celsius and leave in for another 10 minutes or until mixture is firm.