These vegan frittatas, or some like to call them muffins are delicious and healthy, filled with good protein and are perfect for an easy breakfast or a snack! They do bake up light, tender, moist and are filled with wholesome goodness.
COURSE: Snack, Breakfast
CATEGORY: Gluten Free, Vegan, Non dairy
PREP TIME: 15 minutes COOKING TIME: 40 minutes
SERVINGS: (± 12 small frittatas)
Ingredients
Jurgensburg brown pea flour – 1 3/4 cups
Water – 2 cups
Corn (fresh / canned) – 1 cup
Red bell pepper (finely diced) – 1 cup
Jalapeno (finely diced) – 1
Red onion (finely diced) – 1/4
Spinach (roughly chopped) – handfull
Nutritional yeast (optional) – 1/4 cup
Baking powder – 1ts
Garlic powder – 1tsp
Dried basil – 1tsp
Sea salt – 3/4 tsp
Chives, to garnish (optional)
Organic Product
Organic Brown Pea FlourPreparation
- Preheat the oven to 190 C. Lightly grease the muffin tray
In a large mixing bowl, combine the brown pea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, bell pepper, jalapeno, onion and baby greens, mix to combine.
Using a 1/4 measuring cup, scoop the batter into the muffin tins (12). Top with a sprinkle of chives.
Place in the oven and bake for 35-45 minutes (test the readiness with the toothpick, if it comes clean, frittatas are ready)
Remove from oven and let the frittatas rest for 5min.
The uneaten frittatas keep for later, just refrigerate and reheat them when your ready for the second round.
Nutritional Content
Serving Size: 2 mini fritattas
Recipe by Katrina G
