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–+ servings

Vegan Mini Frittatas

Course: Breakfast, Side Dish
Prep Time: 10 minutes
Cook Time: 20 minutes
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!!