Recipe Post: Secret Ingredient Mini Mushroom Tarragon Frittatas

  Well, finally I'm getting time to post something. It's been....how long??? since I wrote anything other than Keila's monthly updates. And yet, I'm still not going to post anything about Istanbul or Greece just yet. For once, there hasn't been time to sort through all of our photos yet. And two, I REALLY loved what I concocted for dinner tonight and don't want to forget how to make it. Hopefully more posts about our travels will follow shortly. Seeing as how Keila has suddenly dropped her naps though, don't hold me to that!
 For now....some amazing mini frittatas that I baked in muffin tins tonight. I got the inspriation from some Pinterest recipes (particularly this one: http://www.dailygarnish.com/2012/09/mini-mushroom-onion-frittata-muffins.html), plus the fact that we only had 4 eggs when I wanted 8. That, and I'm on a really big bean kick lately, but my husband actually begged me last week for a few less bean dishes. I figure he won't even know they're in this recipe, unless he happens to read my blog (Sorry, honey!).  So...here you go! Added fiber, with all the goodness and taste of a fritatta. I wonder if I can somehow make these things vegan for next time, though....

 Secret Ingredient Mini Mushroom Tarragon Frittatas
Makes 12-14 mini frittatas in muffin cups
   Ingredients:

  1 large onion, diced
  1 8 oz package of mushrooms, cleaned and diced
  EVOO (extra virgin olive oil)
  dried tarragon, about 1 Tablespoon
  garlic powder (about 1-2 teaspoons)
  salt (maybe a half teaspoon)

  4 eggs
  about 3/4-1 cup chickpeas, drained
  3/4 cup unsweetened almond milk
  2 TB nutritional yeast
 1/2 teaspoon of sea salt

Preheat your oven to 180C/375F if using the oven. If using silicone muffin tins, you may also just microwave these little buggers.
First, heat the onion and mushrooms in EVOO in a frying pan over medium heat for a few minutes, then throw in the dried tarragon and garlic powder, plus a pinch of salt. Continue cooking until everything is soft and golden/brown, adding a bit of water if necessary to prevent sticking. Set aside and let cool a bit.

 In a food processor or blender, combine the rest of the ingredients (from eggs to sea salt), blending well. Then take maybe 1/3 to 1/2 of the mushroom mixture and puree that in with the egg mixture, too. (You probably don't have to puree any of the mushroom mixture if you don't want to, but it increased the overall consistency of flavor, plus Keila never knew she was enjoying mushrooms, the one food she seriously dislikes).
Finally, stir in the remaining mushroom mixture and spoon into muffin tins greased with EVOO. (If using silicone tins, you won't need to grease them, of course). Fill maybe 3/4 to almost full, but not quite. Bake for about 20 minutes, until set and slightly browned. Allow to cool a bit before eating. Or if you're impatient like me, pop a few out with a spoon right away and burn your tongue scarfing them down. May also be eaten cold. In fact, I may go chomp on another one right now....

    Delicious and healthy!!!