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Won Ton Cup Mini Omelets

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Won Ton Cup Mini Omelets
  • 12 Servings
  • 45 mins Prep Time
  • 50 mins Total Time
  • 50 Cal/Serving

Nutritional Facts

Cal./Serving 50
Total Fat 1g
Saturated Fat
Trans Fat
Cholesterol 30mg
Sodium 85mg
Carbohydrates 6g
Dietary Fiber
Sugars 1g
Protein 4g

Ingredients

12 Nasoya® Won Ton Wraps or Nasoya® Round Wraps
1/4 pkg Nasoya® Organic Firm Tofu (roughly 2 oz)
4 eggs (2 whole eggs, 2 egg whites)
2 scallions, green parts chopped (discard white part)
1/2 cup mushrooms, chopped
10 cherry tomatoes, halved
1 clove garlic, minced
1/4 cup fresh basil leaves, chopped
Optional: 1/4 cup shredded mozzarella cheese

Preparation

  1. 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 to 30 minutes.
  2. Preheat oven to 350°F.
  3. 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 saute until cooked (about 5 minutes). Add in the basil at the end and stir until it has wilted.
  4. Beat the eggs in a bowl and stir in the sauteed vegetables (and mozzarella if you’re adding cheese). Chop your tofu into small cubes and mix those in as well.
  5. Line a lightly greased mini cupcake tin with the won ton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.
  6. Using a spoon, carefully dump the egg-veggie mixture into the won ton cups.
  7. Bake for 15 to 18 minutes. Tips of won ton wraps should be golden brown, and egg should be fully cooked.

Nasoya products used in this recipe:

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!