Vegan or not, I get bored of eating the same 5 – 6 things for breakfast each week. I found some extra time in my schedule today and was able to pull off trying these Chickpea Flour Mini Frittatas (recipe found from The Mostly Vegan blog). My two year old helped me oil the muffin tray and mix and pour the batter. It was a pretty messy process to say the least, but they came out so yummy!! You can use any veggies you like, but we really enjoyed broccoli, corn, zucchini, carrots and red bell pepper.
3 cups assorted chopped veggies – broccoli, corn, bell pepper, zucchini, spinach, etc.
1/2 cup green onion, thinly sliced
2 tablespoons extra virgin olive oil, plus additional oil for brushing muffin tins
2 cups chickpea (garbanzo bean) flour
1/4 cup nutritional yeast
1 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2 1/2 cups water. Whisk to combine and set aside while preparing the veggies.
2 Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggies cook down and begin to brown, about 7 minutes. Add green onions to skillet and cook 2 minutes more. Season with salt and pepper to taste and remove from heat.
3 Brush a standard sized muffin tin and one smaller, 6 muffin tin with olive oil. Divide veggie mixture between muffin cups by the heaping tablespoon. Divide any remaining veggies between cups. Using a 1/4 cup measure, fill cups with chickpea batter. Use a spoon to gently stir each cup to ensure the batter gets under the veggies.
4 Bake for 30 – 35 minutes, until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top. Remove from oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack. Depending on your muffin tin, you may have to use a knife or offset spatula to gently loosen sides of frittatas before removing from tin.
5 Serve warm or allow to cool completely before storing in the refrigerator for up to 5 days. Frittatas can be reheated in the microwave but are best when warmed in the oven or toaster oven at 400 F for 10 minutes.