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

Keyword: vegan

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

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!