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Chickpea & Greens Mini Frittatas

Recipe adapted from Jill Ovnick’s recipe These are simple to make, much healthier than eggs and so savory & yummy!
Course Breakfast, Brunch, Lunch
Cuisine Italian

Ingredients
  

  • 1 cup garbanzo flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon EACH baking powder, onion/garlic powder, turmeric
  • pinch red pepper flakes
  • 1/4 teaspoon black salt or regular salt
  • Black pepper to taste
  • 1 cup unsweetened plain non-dairy milk
  • 1 tablespoon lemon juice or apple cider vinegar
  • ¼ cup salsa
  • 1-2 cups finely chopped veggies of choice spinach, kale, broccoli, green onions, arugula, zucchini, cherry tomatoes, roasted red pepper etc.
  • ½ cup Chipotle Cheesy Sauce (SEE RECIPE) ALT: hummus or another thick vegan cheesy sauce

Instructions
 

  • Preheat the oven at 350 degrees.
  • Lightly oil 6 cupcake tins or line them with cupcake liners.
  • Place the flour, nutritional yeast and spices into a mixing bowl.
  • Whisk in the non-dairy milk & lemon juice to consistency of crepe batter (rather thin).
  • Stir in the salsa and the veggies
  • Place about ¼ - 1/3 cup of the batter into each cupcake liner.
  • Add about 1-2 tablespoons of the Chipotle Cheese Sauce to top, in the center of each frittata.
  • Bake for about 25-30 minutes, until browned, puffy and slightly firm on top.
  • Remove from the oven.
  • IMPORTANT - allow them to cool for 20 minutes. They will firm up as they cool. Best served at room temperature.
  • Enjoy with a green salad for a full meal!
Keyword vegan
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