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
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!