Tofu Shrimp and Pea Crustless Mini Quiches

Ingredients Shrimp and Pea Filling

1 Tbsp unsalted butter

1 clove garlic very finely chopped

12 large shrimp (about 12 oz)

1/2 cup baby green peas

3 Tbsp finely chopped fresh basil

2 Tbsp finely chopped fresh mint

Omelet Base

12 eggs

1/2 cup shredded Gruyere or Jarlsberg cheese

1 tsp freshly ground pepper

1/2 tsp kosher salt

Directions:
Preheat the oven to 375 degrees F. To make the filling: In a skillet over medium heat, melt the butter. Add the garlic and cook, stirring frequently, until softened, about 1 minute. Add the shrimp and cook, turning occasionally, until bright pink and opaque, about 1 minute. Stir in the peas, basil, and mint. Let cool. To make the omelet base: Place the eggs, cheese, pepper, and salt in a blender and process until smooth. Divide among six 1-cup nonstick jumbo muffin cups. Add the shrimp mixture, making sure that each cup has 2 shrimp. Bake until lightly browned and puffed, 15 to 25 minutes. The omelets will puff up like a soufflé and then deflate a bit when removed from the oven. Serve hot.