1. Preheat the oven to 180 degrees celcius/ 350 degrees fahrenheit and prepare a muffin baking tray. Either spray the tray with olive oil or use baking paper moulds/muffin liners to stop the mixture from sticking.

2. In a large mixing bowl add 200g/7oz silken tofu, and using a fork, roughly crumble. Combine with ½ cup soy milk, 100g/3.5oz sliced mushrooms, 1 cup chickpea flour, 1 cup spinach, ¼ cup sliced kalamata olives, 4 tbsp olive oil, 1 tbsp minced garlic, ½ diced brown onion and a pinch of salt and pepper. Mix through well.

3. Spoon the mixture evenly into the muffin moulds. This will make 6 large frittata cups, or 8 depending on how big your muffin tray is. Add a slice of heirloom tomato to each frittata cup.

4. Cook in the oven for 30-35 minutes until the tops are golden brown. Allow to cool before removing from the moulds.

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free

Nutritional Information: per frittata cup
Calories: 200kcal/830kJ
Protein: 7g
Carbohydrates: 10.5g
Fat: 13g

Nutrient Boost + Calcium + Protein + Fibre
With these frittata-style cups we omit the egg and add silken tofu and chickpea flour instead! Silken tofu, a creamier version of regular block tofu, has a high level of calcium, which is essential for the health of your teeth and bones. It also plays an important role in the functioning of nerves and muscle tissue, by helping with the relaxation of your muscles, regulating your heart beat and improving blood clotting. The chickpea flour boosts the protein content and also contains fibre, which helps move food through our digestive system and facilitates a healthy gut environment, balancing bacteria and pH levels. Research shows this decreases the risk of IBS, heart disease, kidney stones and cancer. We love a bunch of health benefits in a small, fun-sized snack!