Veggie filled and super easy to make, these chickpea flour frittatas are great anytime of day. Great for meal prep!
Preheat oven to 375 degrees F.
Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil. Whisk in the water. Add the corn, bell pepper, jalapeno, onion and baby greens, mix to combine.
Scoop: Using a 1/4 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives.
Bake: Place in the oven, on the center rack, and bake for 30 – 35 minutes. Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready.
Remove from oven, let cool 5 minutes. Carefully turn out frittatas and place on cooling rack.
Leftovers can be stored, covered, in the refrigerator or on the counter. Reheat in a toaster oven or microwave.
If using black salt, use about 1/2 teaspoon, and the other 1/2 teaspoon regular mineral salt. Too much black salt may be overpowering.
Feel free to change up the veggies, using at least 3 cups. Use an assortment of diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli or carrots. Fresh herbs would be great too!
If not use a non-stick muffin tin, lightly grease each muffin hole. If using non-stick, the frittatas will fall out when turned over. You may need to gently tap the tin, upside down, gently on the a hard surface to release them.
Nutritional facts include the optional 1/4 cup nutritional yeast.