Vegan Mini Frittatas
Servings: 12
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Equipment
- dozen muffin tin
Ingredients
SAUTÉD VEGGIES
- 1 T extra-virgin olive oil
- 1 C onion; white diced
- 1/2 C squash; zucchini cubed
- 4 whole Bella mushrooms diced
- 1 handful spinach
- 1 T garlic powder
FILLING
- 1 1/2 c chickpea flour
- 1 1/2 c purified water; cold
- 1 tsp baking powder
- 1 1/2 tsp Himalayan sea salt
- 1 tsp Kirkland's No Salt Seasoning
- 1/4 tsp black pepper ground
TOPPING
- 1/2 C shredded vegan cheese; mozarella or cheddar of your choice
ON THE SIDE
- 6 oz salsa mild to medium; chunky
Instructions
PREP
- Prepare all veggies for the recipe.
- Oil the muffin tins. You may use a silicone brush and olive oil, or a cooking spray if you prefer.
SAUTÉ
- Add the oil to a pan and set on medium high, allow 2 minutes for it to heat up.
- Add the sauté ingredients in the order listed. Cook for 5 minutes, stir often.
FILLING
- Add the filling ingredients to the blender and blend for 30 seconds.
CREATE
- Pour the garbanzo filling evenly into each of the muffin tins.
- Add about a Tbs of the filling into each muffin tin.
- Top with a pinch of the vegan cheese.
BAKE & COOL
- Bake at 425° for 20 mins.
- Remove from the oven and allow to cool for about 10 minutes.
- To easily remove them you can use a small silicone spatula around the edge.
- ENJOY!!
