Before we bid farewell to the last of the summer’s (fleeting) sunshine, make these Mini Bacon, Mushroom & Chive Frittatas and take them everywhere: to the beach, the garden, the park, and your breakfast bar.
Taking inspiration from the success of my Mini Kalamata Quiches, I wanted to experiment with a different take on the theme of bite-sized morsels, and I think these little frittatas are pretty tasty.
These parcels of savoury goodness are:
- packed with the awesome flavour combination of mushrooms, (tempeh) bacon and chives;
- salty, smoky, nutty and rich;
- almost-egg-like from the turmeric (which also gives these bites their colour);
- firm and a little bouncy, with a lovely crumble as you tuck in; and
- small, but mighty filling. A batch of these will see you through several brunches, lunches and picnics.
If you’re not yet a quinoa-lover, these delicious frittatas should help to seal the deal.
Quinoa is certainly a tasty ingredient enjoyed as it is, and perfect as an alternative to rice or cous cous, however, if you prefer your ‘grains’ with a little more oomph (which I certainly do) this recipe turns it into something even more fabulous.
Now, you might be wondering how a bacon frittata can be made without without eggs or actual bacon … but if you’re a regular in these parts you’ll know that trivial things such as these don’t stop me from making a recipe!
The eggs of a traditional frittata are replaced with two simple ingredients: flax eggs and a mixture of soy milk and vinegar, which mimics buttermilk and binds the other components together. Add to this a spoonful of tumeric and gram flour and you have a pretty impressive vegan frittata! Unlike my last recipe, which used nectarines as an egg substitute, flax eggs are more suitable here due to their neutral flavour (and you can now find ground flax in most major supermarkets and health food stores, which is great).
And the bacon?
Well, frittatas present the perfect opportunity to enjoy the recipe for Tempeh Bacon that I recently shared – by crumbling it into the mix and sprinkling it on top you have something wonderfully close to bacon bits.
- 100g tempeh bacon, crumbled
- 75g quinoa, rinsed and drained
- 2 flax eggs (2 tbsp ground flax seeds, 3 tbsp water)
- 1 tsp olive oil
- 150g mushrooms (chestnut mushrooms work well)
- 1 red onion
- 4 cloves garlic
- 110ml unsweetened soy milk + 2 tsp apple cider vinegar
- 1 tbsp gram flour
- 30g fresh chives, chopped
- 1 heaped tsp turmeric
- ½ tsp cayenne
- Optional: 2 tbsp nutritional yeast
- Heat the oven to 200°C / 400°F / Gas Mark 6.
- After rinsing, place the quinoa in a saucepan with 150ml water. Cover, bring to the boil and simmer until the water has evaporated (about 10 minutes). Leave covered for another 5 minutes.
- While the quinoa is cooking, prepare the flax eggs by combining the ground flax seeds and water in a small bowl and set aside.
- Combine the milk and apple cider vinegar in a jug and set this aside too.
- Heat the oil in a pan, chop the onion, garlic and mushrooms and sauté for 5 minutes or until the onion is transparent.
- In a large mixing bowl, combine everything except ⅓ of the tempeh bacon.
- Spoon the mixture into the muffin tin. Crumble the remaining tempeh bacon onto the tops and press down.
- Cook on the middle shelf of the oven for 30 minutes. Leave to cool for 5 minutes and they should pop out easily.
- Serve with a lovely fresh salad and sunshine!
If using, Marigold Engevita Nutritional Yeast can be bought in larger supermarkets, in health food shops and online.
If you don't have gram flour, other flour should work just as well.