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Chickpea Flour Mini Veggie Frittatas

✨CHICKPEA FLOUR MINI VEGGIE FRITTATAS✨for brekkie meal prep!
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Course Breakfast

Ingredients
  

  • 3 Cups Assorted chopped veggies - broccoli, onion, corn, bell pepper, zucchini, spinach, etc.
  • ½ Cup Green onion, thinly sliced
  • 2 TBSP Extra virgin olive oil, plus additional oil for brushing muffin tins
  • 2 Cups Chickpea flour
  • ¼ Cup Nutritional yeast
  • 1 TSP Baking powder
  • 1 TSP Sea salt
  • ½ TSP Black pepper

Instructions
 

  • Preheat oven to 400°F.
  • Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2½ cups water. Whisk to combine and set aside while preparing the veggies.
  • 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.
  • 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 ¼ cup measure, fill cups with chickpea batter.
  • Use a spoon to gently stir each cup to ensure the batter gets under the veggies.
  • 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.
  • Serve warm and enjoy!