Mini Tofu Frittata

Bite-sized vegetarian-protein breakfast.

½ pkg	Sunrise Extra Firm Tofu , cut into cubes
1 tbsp	olive oil
½	sweet onion , diced
1 cup	grape tomatoes
6	eggs
2 tbsp	fresh basil , sliced chiffonade
½ cup	black olives , chopped
¼ tsp	salt and pepper , if desired

Preheat oven to 400F
In a cast iron (or oven safe) pan, add the olive oil and onions, gently sauté for 4-5 minutes.
Add the grape tomatoes and place pan into oven for 5 minutes, or until the tomatoes soften. Remove the pan and drop the temperature of the oven to 350F.
In a large bowl, mix the eggs, cubed tofu, black olives, fresh basil, the cooked tomato and onion mixture and pepper.
Pour the mixture into a greased muffin tray. Place into the oven for an 18-20 minutes, or until golden brown and set. Remove from oven.
Serve with your favourite breakfast accompaniments or try with a crisp salad.

Substitute any of the vegetables for some of your favourites!