Embark on a culinary journey with these vegan mini frittatas that are as nutritious as they are delicious. Crafted with chickpea flour and brimming with fresh veggies, these bite-sized wonders are perfect for a quick breakfast or a nutritious snack. Whether you’re rushing out the door or enjoying a leisurely brunch, these frittatas are set to be your new favorite!
Set your oven to preheat at 375°F. Prepare your muffin tin by lightly greasing it or using muffin liners if it's not non-stick.
In a spacious mixing bowl, blend the chickpea flour, nutritional yeast (if using), baking powder, garlic powder, basil, and salt. Slowly add water, whisking continuously to achieve a smooth batter. It might seem runny, but that's just right!
Stir in the corn, bell pepper, jalapeno, onion, and baby greens until everything is well-integrated.
Pour the batter into the muffin tin, filling each hole using a 1/4 measuring cup. For an extra touch of flavor, sprinkle chives on top. Bake in the preheated oven for 35-45 minutes. A toothpick inserted into a frittata should come out clean when they're done.
Once baked to perfection, let the frittatas cool on a cooling rack.
Special Notes & Pro Tips:
- Mix It Up: Feel adventurous? Add in veggies like diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli, or carrots. Fresh herbs can elevate the flavor even more.
- Storage: These frittatas are perfect for meal prep. Store in an airtight container in the fridge for up to a week or freeze for extended freshness.
- Reheat & Eat: Pop these in a toaster oven or microwave for a quick reheat. Ideal for busy mornings!
- Black Salt Tip: If you're using black salt for that "eggy" flavor, use sparingly as its strong taste can dominate. It's the secret to mimicking the taste of traditional egg frittatas.
Ingredients
Directions
Set your oven to preheat at 375°F. Prepare your muffin tin by lightly greasing it or using muffin liners if it's not non-stick.
In a spacious mixing bowl, blend the chickpea flour, nutritional yeast (if using), baking powder, garlic powder, basil, and salt. Slowly add water, whisking continuously to achieve a smooth batter. It might seem runny, but that's just right!
Stir in the corn, bell pepper, jalapeno, onion, and baby greens until everything is well-integrated.
Pour the batter into the muffin tin, filling each hole using a 1/4 measuring cup. For an extra touch of flavor, sprinkle chives on top. Bake in the preheated oven for 35-45 minutes. A toothpick inserted into a frittata should come out clean when they're done.
Once baked to perfection, let the frittatas cool on a cooling rack.