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Mini Chickpea Flour Frittatas


  • 2 1/2 cups of any diced veggies (any veggies that you like in an omelette. Grab a bag of frozen pre-cut veggies to save cooking time)

  • 1 1/2 cups of chopped stemmed kale

  • 2 tbsp of chopped fresh parsley

  • 2 tbsp of chopped fresh chives

  • 1/2 cup of veggie broth

  • s&p

  • 2 cups of garbanzo/chickpea flour

  • 1 1/2 cups of unsweetened plain soy milk

  • 1/3 cup of nutritional yeast

  • 2 tbsp of dijon mustard

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp of kala namak black salt for "egg" flavor (or swap for plain salt)

  • 1 pinch of paprika


Pre-heat oven to 450 F.

Sauté diced veggies, kale, parsley, and chives in a pan over medium heat in about a 1/2 cup of veggie broth, seasoning with salt & pepper, stirring and setting aside once cooked.

Mix remaining ingredients in a large bowl to form a chickpea flour batter. Gently mix in cooked vegetables. Pour into muffin tray that has been sprayed well with non stick spray, filling each about 3/4 of the way. Bake for about 15-20 min. Pull them out to set and cool for another 5-10 min. Enjoy warm with your fingers or a fork!


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