Gram Flour Mini Frittatas (Vegan)

AuthorJoshua SmithDifficultyBeginner
Yields12 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 ¾ cups chickpea flour (also known as garbanzo bean or gram flour)
 ¼ cup nutritional yeast (optional for added flavor)
 1 tsp baking powder
 1 tsp garlic powder
 1 tsp dried basil
 ¾ tsp mineral salt (or a mix of black salt for an eggy flavor)
 2 cups water
 1 cup corn (fresh, frozen, or canned)
 1 large red bell pepper, finely diced
 1 jalapeno, finely diced
 ¼ red onion or medium shallot, finely diced
 A handful of baby kale or spinach, roughly chopped
 Chives for garnish (optional)
1

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.

2

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!

3

Stir in the corn, bell pepper, jalapeno, onion, and baby greens until everything is well-integrated.

4

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.

5

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

 1 ¾ cups chickpea flour (also known as garbanzo bean or gram flour)
 ¼ cup nutritional yeast (optional for added flavor)
 1 tsp baking powder
 1 tsp garlic powder
 1 tsp dried basil
 ¾ tsp mineral salt (or a mix of black salt for an eggy flavor)
 2 cups water
 1 cup corn (fresh, frozen, or canned)
 1 large red bell pepper, finely diced
 1 jalapeno, finely diced
 ¼ red onion or medium shallot, finely diced
 A handful of baby kale or spinach, roughly chopped
 Chives for garnish (optional)

Directions

1

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.

2

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!

3

Stir in the corn, bell pepper, jalapeno, onion, and baby greens until everything is well-integrated.

4

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.

5

Once baked to perfection, let the frittatas cool on a cooling rack.

Gram Flour Mini Frittatas (Vegan)