Mini Vegan Frittatas

Whip up a batch of these cute little mini vegan frittatas for a healthy breakfast for busy weekday mornings.

1 lb. firm tofu
½ cup soy milk
1 teaspoon turmeric
1 tablespoon olive oil
1 cup chopped zucchini
2 tablespoons chopped green onion
1 ear of corn, trim off the kernels
2 cloves garlic, minced
1 cup halved cherry tomatoes
2 cups fresh spinach leaves, chopped
2 tablespoons basil pesto

View the full recipe at Dietitian Debbie Dishes →