These little mini frittatas are easy to make and really yummy! They don’t taste exactly like their eggy counterparts, but they are very similar and delicious in their own right!
Make them ahead of time for a quick grab and go breakfast or lunch, or just enjoy them straight out of the oven (as we often do!)
The base of the mixture is made with chickpea flour, with a little tofu to make them light. They couldn’t be simpler to make. Just pop all the batter ingredients into a blender, along with the seasoning, blend until smooth and then pour over mixed veggies and bake until golden.
Chickpea flour has a pleasant, eggy like taste on its own, so if you don’t like, or can’t use nutritional yeast, just leave it out. The recipe also uses Kala Namak or ‘Black Salt’. Actually, pink once ground down, it is a type of rock salt used in South Asia and due to its high sulphur content, it gives an ‘eggy’ taste to dishes and is perfect accompaniment to tofu for egg style dishes. You can find it in most health food shops, or online.
If you are pushed for time, you can simply defrost around 200g of frozen mixed veg (the sort with broccoli, peas and carrots chopped small) and use that instead of preping the fresh veg, making these very quick and easy to do.
I found even with a good non-stick baking tin, they stick quite a bit, so after much experimenting I found the best option is to use a silicone baking tray or cupcake cases. You still need to grease them well, but they pop right out as soon as they are cooled.
I serve these with a little salad or some tomatoes sauce to make a delicious light meal.
I hope you enjoy these lovely little vegan frittatas. If you make them, please leave a message in the comments. Happy baking!
- 1 red pepper diced
- 3 spring onions sliced
- 100 g mushrooms roughly chopped
- 1 tomato diced
- 150 g chickpea (gram) flour
- 1 tsp baking powder
- 100 g tofu
- 1 tbsp oil
- 500 ml water
- 3 tbsp nutritional yeast
- 1/2 tsp Kala Namak Black Salt, available for health food shops and online. Gives an 'egg'y taste. Or use sea salt instead
- 1/2 tsp onion granules
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Preheat oven to 180°c (160°c fan).
- Heat the oil in a frying pan and gently fry the pepper, spring onions, mushrooms, tomato until soft and not too wet.
- Grease a 12 hole silicone muffin tin (chickpea flour sticks easily, so silicone is best for these)
- Put the chickpea flour, tofu, water and tofu seasoning into a blender and process until you have a smooth batter.
- Spoon an even amount of the cooked veggies into each hole in the muffin tin.
- Pour the batter into each hole, right to the top, stirring after to mix with the veg.
- Bake in the oven for 25-30 mins until golden on top.
- Allow to cool slightly so you can handle them, then lift the frittatas out, still in the paper cases, and place on a wire rack for 10 mins to cool and set.
- Serve hot or cold for breakfast or as a tasty snack.