Dive into a delightful breakfast or snack with these vegan mini frittatas! Made with chickpea flour and a medley of fresh veggies, these frittatas are not only delicious but also packed with nutrition. Perfect for those on-the-go mornings or as a healthy snack, these mini delights are sure to become a staple in your kitchen.
YIELDS 1 Serving
Quarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
PREP TIME 10 mins
COOK TIME 45 mins
TOTAL TIME 55 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)
Preheat your oven to 375°F. If you’re not using a non-stick muffin tin, lightly grease it or use muffin liners.
In a large mixing bowl, combine chickpea flour, optional nutritional yeast, baking powder, garlic powder, basil, and salt. Gradually whisk in the water until the batter is smooth (it will be runny, but that’s okay).
Add the corn, bell pepper, jalapeno, onion, and baby greens to the batter. Mix until well combined.
Using a 1/4 measuring cup, fill each muffin hole with the batter. Sprinkle some chives on top for added flavor. Place the muffin tin in the oven and bake for 35-45 minutes. To check for doneness, insert a toothpick into the center of a frittata; if it comes out clean, they’re ready.
Once baked, remove the frittatas from the oven and let them cool on a cooling rack.
Notes & Pro Tips:
- Variations: Feel free to switch up the veggies! Consider adding diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli, or carrots. Fresh herbs can also be a great addition.
- Storing: These frittatas store well. Keep them in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
- Reheating: These mini frittatas reheat beautifully in a toaster oven or microwave. Perfect for meal prep and on-the-go breakfasts!
- Black Salt: If using black salt, be cautious with the quantity as it can be overpowering. It gives an “eggy” flavor, reminiscent of traditional egg frittatas.