1/2tspKala NamakBlack Salt, available for health food shops and online. Gives an 'egg'y taste. Or use sea salt instead
1/2tsponion granules
1/2tspgarlic powder
1/2tspturmeric
1/2tspground cumin
1/2tsppaprika
Instructions
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.
Notes
The frittatas will keep for several days in the fridge, or they freeze well too. If you are in a hurry you can use frozen mixed vegetables instead of fresh.