Method

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, add chickpea flour, nutritional yeast, baking powder, garlic powder, dried basil, black pepper, and salt.

3. Mix all the dry ingredients thoroughly.

4. Gradually add water while whisking continuously to prevent lumps.

5. Continue mixing until you have a smooth batter with a slightly thin consistency.

6. Add your chosen vegetables. Spinach, red bell pepper, and onion work particularly well.

7. Stir until the vegetables are evenly distributed throughout the batter.

8. Pour the mixture into a muffin tin.

9. This recipe makes approximately 12 Veggie Tin Frittatas.

10. If your muffin pan is not non-stick, use muffin liners or lightly grease the pan.

11. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.

12. Allow the frittatas to cool slightly before removing them from the pan.

Serve warm or store for later.

Recipe Notes:

• Use finely chopped vegetables to ensure even cooking.
• Nutritional yeast adds a subtle cheesy flavor to this vegan chickpea frittata.
• These healthy vegetable breakfast muffins can be refrigerated for up to 4 days.
• Freeze individual portions for quick breakfasts throughout the week.
• Add herbs like oregano, thyme, or parsley for extra flavor.