Recipe courtesy of Pumps and Iron.
- 12 wonton wrappers, preferably Nasoya Won Ton Wraps
- 4 eggs (2 whole eggs, 2 egg whites)
- 2 scallions, green parts chopped (discard white part)
- ½ Cup mushrooms, chopped
- 10 cherry tomatoes, halved
- 1 clove garlic, minced
- ¼ Cup fresh basil leaves, chopped
- ¼ Cup shredded mozzarella cheese
- 1/4 package of tofu, preferably Nasoya Organic Firm Tofu (2-3 ounces)
If you're adding in the optional tofu, cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15—30 minutes.
Preheat oven to 350 degrees F.
Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives and tomatoes and sauté until cooked (about 5 minutes). Add in the basil right at the end and stir until it has wilted.
Beat the eggs in a bowl and stir in the sautéed vegetables (and mozzarella if you’re adding cheese). If you're adding tofu, cut your block into tiny cubes and stir those in as well.
Line a lightly greased mini cupcake tin with the wonton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.
Using a spoon, carefully dump the egg-veggie mixture into the wonton cups.
Bake for 15—18 minutes. The tips of the wonton wraps should be golden brown, and the egg should be fully cooked.