ingredients
2 packs Beamy plant-based egg mix + 480 ml refrigerated cold water (3–4°C)
- 150 g fresh cherry tomatoes
- 180 g smoked tofu
- 20 g white onion
- 6 oil-packed sun-dried tomatoes
- Oregano, to taste
- Dried basil, to taste
- Pepper, to taste
- Salt, to taste
method
1
Pour the contents of the Beamy mix packs into a large bowl. Add the refrigerated cold water and whisk vigorously until smooth and evenly combined.
2
Add the chopped cherry tomatoes, diced smoked tofu, chopped onion, sun-dried tomatoes and seasonings. Mix until all the ingredients are evenly distributed.
3
Pour the mixture into a lightly oiled muffin tin or one lined with muffin cases. Bake in a preheated conventional oven at 180°C for approximately 20 minutes, until the mini frittatas are golden brown.
4
Leave to cool slightly and serve.
