Gram Flour Mini Frittatas (Vegan)

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)

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.

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Gram Flour Mini Frittatas (Vegan)