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.