Tuesday, April 04, 2006
Mini Frittatas with Asparagus
Yup. Asparagus again tonight. We wanted to use up what was left from last night, so we made the Asparagus and Sun-dried Tomato Frittata from Vegan with a Vengeance. We made a variation on this once before and though it tasted great, it didn't hold together that well since all we had to bake it in was too large a skillet. So tonight I decided to make little baby frittatas in a muffin tin. The frittata recipe in a nutshell is mashed tofu with soy sauce and mustard added, then mixed with sauteed onions, asparagus, sun-dried tomatoes and garlic, and seasoned with thyme, turmeric, basil and lemon juice. The rest of the asparagus I sauteed in a little olive oil with salt and pepper, then added a little lemon juice and covered it and let it steam for several minutes. We topped it off with the "cheese" sauce that we make fairly regularly from Very Vegetarian.