These mini chickpea frittatas are made with a simple and delicious batter to create a satisfying egg-less breakfast option that's prefect for meal prep. You Can customize this dish with whatever ingredient you like, from a variety of veggies to vegan sausage and shredded cheese, you can't go wrong!
Ready in 35 minutes | Makes 12 mini frittatas
Measuring cups and spoons
1 3/4 cups chickpea flour
2 cups water
1 tsp Neat Egg ( you can also use ground chia or flax seeds)
1 cup diced mushrooms, any variety
½ cup diced yellow onion, any variety
½ cup vegan cheese shreds, any variety
1 cup fresh or frozen bell pepper, diced
2 Tbsp nutritional yeast
½ tsp ground turmeric
1½ tsp garlic powder
1½ tsp Indian black salt
½ tsp smoked paprika
vegan butter or vegetable oil
Preheat oven to 350 degrees F.
Add chickpea flour, water, and all spices to a large mixing bowl. Whisk until well combined and set aside for 15 minutes to allow chickpea flour to become more hydrated.
Add all vegetables and mix into batter until evenly coated.
Evenly coat the cavities of your muffin pan with a light layer of oil or vegan butter. Use a 1/2 cup to portion batter into muffin cavities. Depending on the size of your muffin tray you may have to make multiple batches. This recipe yields about 12 mini frittatas.
Place the muffin tray into the center rack of the oven and bake for about 25 minutes, until the surface of the muffins are golden brown and a toothpick or knife inserted into the middle of the muffin comes out clean. Allow to cool for about 10 minutes before serving with hash browns, more veggies, or you preferred vegan breakfast meat.
To store, allow to cool completely before placing in an air-tight container with a lid. Can be kept in the refrigerator for up to a week or in the freezer for up to a month.
Chickpea flour, also known as Besean or Gram flour, is an ingredient native to India. It can be purchased at many grocery stores, including Whole Foods, and Indian or international markets. It can also be purchased online. Find it here, here, and here.
Black salt, also known as or kala namak, is an Indian volcanic rock salt. It is commonly used in vegan dishes to provide an egg-like flavor due to the significant presence of naturally-occurring sulfur in the salt. It can be purchased in Indian markets or online here and here.