These Chickpea Flour Mini Veggie Frittatas have become a daily habit around here. I eat one as a mid-afternoon snack and my (non-vegan) husband has happily replaced his morning desk breakfast of boring ‘ol hard boiled eggs with a few of these savory babies.
So, what exactly is in these? Chickpea flour is made from ground up dried chickpeas – garbanzo beans to some of you – meaning it has all of the nutritional benefits of chickpeas, specifically that it’s high in protein and fiber. When mixed with water and used in lieu of eggs in recipes, it cooks up egg-like and custardy. I first whipped up a non-mini frittata with potato, rosemary and asparagus over at Project Juice’s Ritual Wellness blog, and I knew a grab and go version was in my future. These are too yummy not to enjoy on the regular.
In addition to the chickpea flour, I add a hefty scoop of nutritional yeast to the batter for a bit of cheesy flavor (don’t skip this ingredient, chickpea flour can be very bland on its own), and then there’s the veggies. The minis pictured are packed with a mix of broccoli, corn, shredded zuchhini, and chopped red bell pepper. But any veggies will work – mushrooms, spinach, kale, carrots, and on, and on. I always thrown in a hefty amount of chopped green onions, mostly because I’m not a fan of the texture of cooked regular onions in baked dishes, but feel free to add some sauteed red or yellow onion if that’s your thing.
Leftovers will last up to five days in the fridge and can be nuked in the microwave or reheated in the oven (toaster oven, let’s get real). I like to reheat them until they get a little crispy on the outside – kinda like a hybrid frittata and quiche – and devour with a drizzle of hot sauce. Yum, yum. I hope you make these and discover just how tasty an egg-free frittata can be!
- 3 cups assorted chopped veggies - broccoli, corn, bell pepper, zucchini, spinach, etcetera*
- ½ cup green onion, thinly sliced
- 2 tablespoons extra virgin olive oil, plus additional oil for brushing muffin tins
- 2 cups chickpea (garbanzo bean) flour
- ¼ cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2½ cups water. Whisk to combine and set aside while preparing the veggies.
- Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggies cook down and begin to brown, about 7 minutes. Add green onions to skillet and cook 2 minutes more. Season with salt and pepper to taste and remove from heat.
- Brush a standard sized muffin tin and one smaller, 6 muffin tin with olive oil.** Divide veggie mixture between muffin cups by the heaping tablespoon. Divide any remaining veggies between cups. Using a ¼ cup measure, fill cups with chickpea batter. Use a spoon to gently stir each cup to ensure the batter gets under the veggies.
- Bake for 30 - 35 minutes, until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top. Remove from oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack. Depending on your muffin tin, you may have to use a knife or offset spatula to gently loosen sides of frittatas before removing from tin.
- Serve warm or allow to cool completely before storing in the refrigerator for up to 5 days. Frittatas can be reheated in the microwave but are best when warmed in the oven or toaster oven at 400 F for 10 minutes.
** Because this recipe yields exactly 14 mini frittatas, I use a 12 cup muffin tin and a 6 cup muffin tin to hold the 2 extra frittatas. Both fit on one rack in my oven at the same time.
You could also try using cupcake liners in your muffin tins, but I would use the parchment paper cupcake liners if you can find them. The frittatas might stick to a standard paper liner.
Just an FYI, I am no longer responding to comments on this post. If you have a question, please scroll through the previous comments.
I assume I put the nutritional yeast in with the chickpea flour? This sounds great! Can’t wait to try it.
Yes, thank you for pointing that out! I’ve updated the recipe.
Can I use coconut flour instead? If not how do you make chick pea flour with canned garbanzo beans?
Hi Tee, no you cannot substitute coconut flour and you cannot make chickpea flour from canned garbanzo beans. You can buy it in the specialty flour section at your local grocery store or you can grind your own from DRIED garbanzo beans using a high-powered blender or food processor.
Thanks for stating we can make our own with a blender, coffe ginder comes in handy for these things.
The chickpea batter itself is just water + chickpea flour + spices. So, you could just as easily blend your rinsed canned chickpeas with some water + spices to achieve a similar effect. Or even water down some hummus since those are already ground up chickpeas. (When I broke my blender earlier this year I did this for quite a few recipes! I also used pre-made blended cashew butters for the same reason.)
Even if your result isn’t exactly the same it should be similar… just like making blondies from blended chickpeas, white beans or whatever you like.
Great recipe idea!
Is there a substitute for the nutritional yeast? Thank you.
I don’t recommend substituting the nutritional yeast and I don’t know what you would use instead. It’s a main ingredient in the recipe.
Thank you. I do not use nutritional y ea ast, so will figure out something else.
I used parmeson cheese and cut back on water by 1/2 cup. The batter looked pretty watery but the results were tasty.
I use turmeric and salt for flavour when I make chickpea pancakes so that might work??
I ended up using flax, added more garlic for a different taste, and I think it came out well. Thank you.
NICE!!! I’ll try this with a little bit of turmeric!!!
Great, thanks!! Just flax seed? My sister can’t eat yeast and I was hoping to make a great new breakfast idea for her!
Nutritional yeast has been deactivated and is therefore inactive. It will not rise like bakers yeast and will not cause candidate.
How about black salt? It’s said to add a umami flavor. If umami is the goal here with the yeast, then could black salt work? I’ve used black salt in foods, but never have tried the yeast…plus, the nutritional yeast seems relatively expensive that I’m reluctant to buy it; black salt is much more affordable & you don’t need to add much.
I know this is old, but I’m commenting in case someone else needs the info. I’m not the recipe creator, so be cautious with my advice. Black salt lends more of a sulfur flavor that makes it a little eggy, not quite the same as umami. (I often substitute a little of it for the regular salt in recipes like this.) As for the nutritional yeast, you could try miso paste for some umami flavor and see if that works. It’s not as dry and more dense, so I’d keep that in mind.
That said, as another commenter mentioned, nutritional yeast isn’t active. (It’s also a different type of yeast than the kind that causes candida overgrowth anyhow.)
These come out more like biscuits than a Frittata…they still are good. I also would suggest putting a little of the chickpea mixture in the bottom, then the veggies and the remainder on top. It seems that helps with it sticking to the pan.
I love this recipe! The only thing I did different was add all the veggies to the batter and then filled cups. Turned out fantastic, my little vegan thought next time we should add shredded vegan cheese on top….mmmm
Hello, this recipe sounds delicious. My husband is highly allergic to chickpeas – can I sub spelt or some other flour using a 1:1 ratio? Thanks!
Hi Mary, unfortunately I don’t think that will work. Chickpea flour cooks up differently than grain flours, which is why it can be substituted for eggs in this recipe. Using a different flour would result in more of a muffin version of a quick bread and you’d definitely need to add additional ingredients, something to act as a binder for instance like a flax egg and a lot less liquid.
Lentil flour might work.
I’ve never used lentil flour before, but thank you for the suggestion, Micah!
What about coconut flour
You don’t need flour atall I make these without there’s a recipe on here for no crust quiches same thing
Nancy, Chickpea flour has a lot of protein which is why you wouldn’t want to omit this. As written you have a nice balanced breakfast in one bite 🙂 Trying this recipe very soon! Looks delish:)
Have you tried freezing these?
No, I’ve never tried freezing them. Please do share how they hold up if you give it a try.
I would like to know if they freeze well too, thx!
These were so delicious! I froze them and reheated in microwave and tasted great! I’m sure reheating in toaster oven or oven would be even better.
Good to know they’re still tasty after being frozen. Thanks, Jennifer!
Did you thaw them before nuking them or straight from the freezer? How long did you nuke them for?
Thank you! 🙂
These look amazing! Pinned & looking forward to trying them soon 🙂
Thanks, Angela!
These little beauties are brilliant! I made a half batch using mushrooms, broccoli, green onions, and some shredded vegan cheddar cheese. Simply divine. Thank you!
Oh yay! Love that you used mushrooms. Thank you for sharing, Karen!
Can I make it as one big frittata with potato and veggies or do you think I need more batter?
Hi Rebecca, there’s a link in the text of my post for a full size frittata – using a 10 inch skillet – that I shared over at another blog. The amount of batter is the same, but I do cook the large frittata for a few minutes on the stovetop before transferring to the oven.
Mine are in the oven now, I cant wait to try them!!!!!
I hope you love them as much as I do!
These look amazing! I love chickpea flour and will be trying them soon-thank you!
It really is the most versatile flour, isn’t it?! Thanks, Shahla for commenting.
Thrilled to find this recipe! I was just certain (looking at the pictures) that it would have eggs in it. I’m allergic to eggs, so no go. But these are vegan! Hooray! Can’t wait to try them! Thank you for sharing your recipe.
I hope you enjoy them, Cindy! Thank you for commenting.
I am excited to try these! Do you serve them with anything like a side salad or sauce? I was thinking I could serve them for dinner, but not sure if they are enough on their own? Any suggestions?
Hi Sarah, a side salad would go great with these, or some quick sauteed potatoes, whatever you want. They’re definitely like actual frittatas in that they go great with a variety of things. I like to drizzle some organic sriracha on mine, but salsa would be great, or some vegan sour cream. The possibilities are endless.
Hi, These sound great, but “cups” or any volume measurement for dry ingredients is very variable depending on how tightly packed, size of the pieces etcd. What weight should I be using? Thank you
Hi Jane, I don’t know. I don’t use weighted measurements unless I’m baking something more finicky like a cake. The batter here is extremely forgiving – literally think of it like a big bowl of whisked eggs. A bit more or less chickpea flour isn’t going to matter. That being said, I always use the scoop and level out method. Scoop out a cup of flour (don’t pack down) and use your finger or a knife to level off.
These look amazing and I can’t wait to make them! I am always so jealous when I scroll through my news feed and see recipes with eggs in tins for mini breakfast quiches and things. I have been looking for a fast and nutritious breakfast I can make ahead of time for the week.
Do you happen to know the calorie count for these?
Thanks again!
Hi Leagh, I don’t know the exact calorie count, but it’s somewhere around 70 to 85 calories per mini frittata. Yay for non-egg, eggy things!
Thanks, for a vegan breakfast that 1) isn’t sweet, and 2) doesn’t involve tofu! Chickpeas are my favorite food but I haven’t tried the flour.
Thank you, Nanci! The flour is pretty cool, I wished I’d known about it years ago, so much fiber and protein.
It is common in Indian cooking and is also known as besan. We make everything from breads to desserts with it.
Have you tried adding Kala Namak/ black salt to add a more eggy flavor? I’ve never had frittata with egg, so not sure if that’s the taste wanted… but it’s a great recipe, I’ll make a batch this week!
Hi Megan, I’ve never used black salt, but that sounds like a great addition for anyone really craving a more eggy flavor in these frittatas!
I used black salt in place of sea salt. Also added garlic powder and parsley. Super tasty but might try different herbs next time.
Why do you not mix the veggies into the batter, rather than mix it in the muffin tins? I’m making them right now! Very excited to try them!
Hi Teri, if you add the veggies to the batter, they’ll sink to the bottom and trying to scoop out the same ratio of veggies to filling for each frittata would be a lot trickier. Hope you like them!
That makes sense! Thank you!
You’re welcome!
OMGoodness!! These are our new favorite breakfast food on the go or not!! We both love them!! The next time I make them, I may add a few more spices because I like to experiment, but they are great the way the recipe is written!! YUM!!
Yay! Thanks so much for commenting, Teri!
I’m making these right now! So excited to try them! Is there a reason that you couldn’t mix the veggies into the batter rather than separately and then mixing when they are in the muffin tins?
Thankyou, the variations are endless. My husband ate 5 of my first batch in one sitting, mushroom, sundried tomato, onion, garlic, green pepper and corn. Stunning!
Thanks so much for commenting, Jan! Your sweet words made my day. Also, sounds like your husband is like mine. I seriously have to stash away some frittatas for myself before he gets to them. 🙂
I’m reading your comments and it says the chickpea batter is just chickpeas, water, and spices. Am I missing this measurement in your recipe? Just need to know the water to chickpea flour measurement.
These were amazing! Thank you for a tasty vegan “eggy-goodness” recipe🥚😊
You’re very welcome, Carla! Thanks so much for commenting.
Hi! I’ve never had an actual frittata so not sure what the consistency is supposed to be? Mine feel like they didn’t cook all the way through but I kept letting it bake. I followed everything exactly?
Hi Jillian, they shouldn’t be completely dry inside – the veggies alone will keep them moist as well as the chickpea flour – but they should be slightly browned on the outside. It’s all up to personal preference, if you’ve never had eggs then you might not like a softer consistency and can of course bake them longer.
I use the chickpea flour, and I freeze half and I love them, no problems at all.
An now I am thinking of the lentil flour, as I grind red lentils for mine and do flatbreads and mini cake/pies.
Lovely recipe, I tend to use my leftover veg so it is really BUDGET friendly.
So glad you love them! And awesome to know they freeze well.
My husband and I are not vegan or vegetarian however came upon your recipe while searching for a dish I could make for a lunch guest that is vegan. My husband and I both loved these amazing mini frittatas (even more so than the egg frittata that I typically make and love). Made them exactly as shown and they were fantastic!!! Thank you for sharing this recipe!! We will surely be making these again and again!!
Yay! Thanks so much for sharing, Suzy!
I’m in the UK and not sure what the yeast is or the green onions. Are they what we call spring onions? Recipe sounds perfect and once I’ve understood about the yeast and green onions I’ll be baking them. Thanks.
Jan,
Nutritional yeast is also known as Nooch. Yes spring onions are the same as green onions. Hope this helps!
Nutritional yeast is savoury flakes that you can use in place of cheese. I use it in loads of different recipes, also sprinkled over my salad.
I am in the U.K. And had difficulty getting it in the shops so now order it online, also cheaper this way.
Hi Jan, while they’re not quite the same thing, you can substitute spring onions for the green onions, which are also referred to as scallions. As for the nutritional yeast, look for it also referred to as yeast flakes at health food stores like Holland & Barrett. You could also try buying it online.
thanks for your very helpful, prompt reply. I’m off to the shops to search now!
You’re very welcome, Jan! Good luck on your search for the nutritional yeast.
What could I substitute for the oil?
Hi KB, the oil doesn’t go in the batter. It’s just used for sauteing the veggies, so I suppose you could omit it entirely or use some veggie stock to saute. You definitely don’t want to skip brushing the muffin tin with oil, but as I suggest in the Notes section, you could try using cupcake liners which wouldn’t require any oil.
Recipe idea for you to develop: could you use chickpea flour to make sweet custard? It would be heavenly if you could!
I’ve thought of that Michelle, but haven’t attempted it yet. You’re right, I think the consistency would be great for custard, the trick is balancing out the bitterness of the chickpea flour. Lots and lots of sugar, I’m sure, but hey, it’s dessert, right?!
Here is a great recipe for flan that uses chickpea flour and cashews. http://www.veganricha.com/2016/05/lemon-flan-vegan-flan-recipe.html
Very cool! Thanks for sharing, Robin.
I am allergic to nutritional yeast, can I omit?
Hi Sherie, the nutritional yeast is the main ingredient that gives the frittatas their flavor, so you’d have to substitute it with something. I’ve never swapped it out but you could try adding garlic powder and/or onion powder, maybe some mustard powder, or other dried herbs.
Thanks for the recipe! Do you think there would be a problem with adding hot sauce directly to the mix?
Not at all! Sounds like a great idea, Tamara.
I made these with veggies I had on hand, mushrooms, peas and carrots. They were a total hit with young and old alike!
Thank you for a terrific recipe! 🙂
Awesome! Glad everyone enjoyed them, Hope!
Hi, I want to try your recipe, it sounds soooo good! However I don’t have chickpea flour on hand. Will it effect the taste or recipe if I use plan flour instead?
Hi Aleesha, yes, the final result will be completely different if you use all purpose flour. You’d essentially just be making regular muffins with sautéed veggies mixed in, although the ratio of liquids would be way off since chickpea flour absorbs liquid much differently than all purpose flour. You might be left with an uncooked mess. You definitely want to get your hands on some chickpea flour – or you can make it yourself in a heavy duty blender like a Vitamix – using dried chickpeas.
Hi, I bought organic canned chickpeas instead of chickpea flour…HELP!! do I need to go back to the Farmer’s Market?
Check out Indian stores – it is used a lot in cooking there and is also know as besan.
Just made this but I didn’t have a muffin tin so I just used a round cake tin and made one big one . Sooo yummy but I would like a nice gravy to go with it . It looks a bit odd but it definitely worked .
Hi Julie, good to know it works in a cake tin as well and so glad you enjoyed it! I have a quick, classic brown onion gravy recipe on my site (with my lentil loaf recipe) that you might want to give a try next time you make this.
Is there any water used with the chickpea flour ? And if there is, how much in relation to two cups flour?
Hi Benita, in the first sentence of the Instructions section, please note that it says to combine the chickpea flour with 2 1/2 cups water.
Thinking about making these in mini muffin cups and serving as appetizers. Have you tried this size? Wondering how long to bake them for? And can they be served at room temperature? They sound delicious and cheesy without actually having cheese !!
Hi Sharon, I haven’t made mini muffin size frittatas so I’m not sure what the cook time would be, but I’d start checking for doneness after 20 minutes. They can definitely be served at room temperature. Just thought I’d note, these are definitely eggy but I’m not sure I would describe them as cheesy. If you’re going for cheesy you might want to consider adding sprinkling some of your favorite vegan or non-vegan cheese on top before putting in the oven.
That’s awesome, thank you for sharing, Robin!
I made these this morning, and I think it is our new favorite breakfast food. Thank you for sharing!
I haven’t tried this recipe yet. I just found it. Not sure I want to use the yeast. If it is just for adding flavor, what about using a little dry mustard instead for some zip?
Hi Joan, if you’ve never used nutritional yeast before, it’s definitely worth checking out. It adds a complex, umami flavor that I’m afraid will not be replicated by mustard.
Hi, I bought organic canned chickpeas instead of chickpea flour…HELP!! do I need to go back to the Farmer’s Market?
Hi Andrea, chickpea flour is exactly what it sounds like, flour. It’s made from grinding up dried chickpeas. Save the can for another recipe and head back to the store. 🙂
What can i use as a substitute for nutritional yeast?
Hi Pavani, as I mention in my post, you really shouldn’t omit the nutritional yeast. It’s a main ingredient in the recipe and I don’t know what you’d use instead.
I made these and sprayed my tins heavily with oil but they still stuck like crazy. I’m not sure what I’ll do differently next time. Maybe I overcooked them. The parts we got out of the muffin tin though, my boyfriend devoured! Also added approximately a tsp each of onion & garlic powder, basil, and oregano.
Hi Sydny, you can use parchment paper cupcake liners with these and they won’t stick at all. If you’re opposed to liners, I’ve found that using a high quality muffin pan is essential. I have one that’s really old and thin and definitely results in more sticking than when I use newer ones, which should easily release the frittatas with a quick run of a knife around the edges.
Just made these. Even my non-vegan husband liked them! Added in some minced smoked tofu, mushrooms, corn, broccoli, carrot, green onion. They reminded my husband of a Nigerian dish called moi-moi which is black eyes pea batter, with add-ins, and is steamed.
Next time I make them, I may try adding some more baking soda or an ingredient to help them rise a bit more as they were slightly more dense than expected (though still delicious!).
So glad you liked them, Victoria! Loving your addition of tofu.
The flavours were great (I used sweet potato, red onion and spinach), but unlike a normal quiche, the batter didn’t sink into the veg and I got a soft biscuit with veg underneath. Can you mix the batter with the veg and make it like a regular muffin savoury muffin mix? I want to try this again and get it right… Thanks!
Hi Emily, did you stir up the batter with the veggies once you poured it into the muffin tins? That’s noted in the recipe, although I have to admit that I’ve skipped that step before and not had any problems with the batter moving itself around. Not sure what happened with your batch, but you could certainly try pre-mixing everything before loading up the muffin tin.
Aaargh I didn’t see that step! Next time I’m premixing 🙂 Thanks for the Reply!
LOL, you’ll get ’em next time! 🙂
I read your recipe on Pinterest on 2 days ago and bought the chickpea flour, which I have never used before, and made them on yestreday. My daughter (veggie) and I (vegan) love them! Have you ever added Kala namak, the Indian black salt that is actually pink? I thought it would give an extra eggy flavour. I will try experiment!
Thank you for a tasty recipe and an eye opener to chickpea flour.
I read your recipe on Pinterest on 2 days ago and bought the chickpea flour, which I have never used before, and made them yesterday. My daughter (veggie) and I (vegan) love them!
Have you ever added Kala namak, the Indian black salt that is actually pink? I thought it would give an extra eggy flavour. I will try experiment!
Thank you for a tasty recipe and an eye opener to chickpea flour.
Hi Francesca, so glad you and your daughter loved the frittatas! I’ve never used kala namak before but I believe other commenters have mentioned adding it for that eggy flavor. Sounds like a good idea to me!
I made these a couple of days ago using cabbage, corn, peppers and kale and they were lacking *something*. Maybe I didn’t use the best variety of veggies? The batter stuck all over the muffin tin that I had oiled as well. After eating them two days later (just now) I found them to be dry and crumbly 🙁
I’m seeing other veggie mixes (hello mushrooms and sundried tomatoes!) that I’m willing to try it again but should I up some spice or salt maybe to enhance the flavours? I really want to like these!
Hi Claudia, the recipe as written is exactly as I like them (although I use different veggie mixes all the time), so I’m sorry that I can’t pinpoint what went wrong with your batch. Maybe they’re just not your cup of tea? One thing to keep in mind, these are not actual frittatas, so if you’re looking for the exact texture and taste of the egg variety, you’re not going to get it. As I mention in the Notes, you can use parchment cupcake liners if for some reason your muffin tin leaves you with a lot of sticking.
Just came across your recipe and this sounds amazing. My body doesn’t like eggs much and I didn’t know a way to make a frittata minus the egg. I will have to try your chickpea flour method.
Hey there- there’s no “liquid” in the recipe. Does this not require water or non-dairy milk to make a batter? If so, how much? Thanks!
Hi Yanina, please note in the Instructions section that you are to combine the chickpea flour with 2 1/2 cup water. I don’t generally list “water” as an ingredient. 🙂
These sound absolutely amazing! I also think my younger daughter is going to love them, especially if I play around with the vegetable mixture. Thank you so much for sharing!
I hope your daughter likes them, Michelle!
I made these for dinner tonight, and after more than hour in the oven, they were still very goopy. I had to cut them in half and cook them in the oven for a total of 90 minutes. Any ideas what happened? I used broccoli and mushrooms.
Hi Crystal, no idea, perhaps use an oven thermometer to check your ovens temp? It might be running really cool, which would explain the prolonged cooking time.
Do you think you could use the mixture for an omelette or scrambled non-eggs?
Definitely, Google “socca,” it’s the traditional use of a chickpea batter to make a thin pancake-like pizza/flatbread. You could fill it with veggies and fold over like an omelette.
Can I make these without baking powder?? Will it effect the texture/finished product..: It’s just I don’t have any to hand 🙁
Hi Charlene, it shouldn’t effect the finished product too much. Your frittatas will just have a little less puff.
I used to make these, but the egg version, all the time, and I loved them. But I’m allergic to eggs and it’s gotten worse as I’ve gotten older…. so I LOVE this! I’ll have to go in search of chickpea flour and the yeast as I’ve never heard of those before. And of course, since I’m not vegan, I’ll probably add some meat to mine, ham or bacon pieces maybe. But I’ll definitely be trying this recipe. Thank you!
I hope you love them, Dana!
Thank you! This recipe has really been a game-changer for me. I found out about two years ago that I’m allergic to eggs. Yet I crave savory, not sweet, for breakfast. So it’s been challenging finding a quick, tasty, savory breakfast. This fits the bill! I vary the veggies, and last time I made these I put chopped cilantro in the batter. Delicious!
Do these require nutritional yeast flakes or nutritional yeast flour? Thanks to anyone who can respond! 🙂
Hi Rebecca, nutritional yeast flour is just nutritional yeast flakes ground up to a finer powder, right? Either will work in the recipe.
Correct. I was asking for measurement purposes. I’m assuming you use the flakes? Just making sure before I order online. Looking forward to trying these! Thank you!
Yup, but I’ve bought the powder before too. You can’t go wrong with either one!
this recipe was incredible, i was a little skeptical, but WOW i have been amazed. so easy. and a great way to use up some left over veggies in a fun and creative way!
Yay! Thanks so much for commenting, Karla.
I found these on Pinterest about two weeks ago and have already made them three times since then. So delicious! I used mini cupcake tins and ended up requiring way more veggies to use up all the batter, but it made little amazing little one-bite brownie-sized frittatas that my boyfriend and I love. We can hardly keep them in.
We also added some red pepper flakes and dried basil to the frittata mixture as well as more onions and garlic in the veggie mixture, and the result was super flavourful. Love how customizable this is! Thanks so much for sharing!
So glad you’re enjoying them, Fiona!
So good!
Portables, and dinners with passata or with a cheesy sauce, and I have them with salads, Buddha bowls. Really versatile.
An yes I do curry some too.
And budget (sigh of relief) they don’t look it either 😉
They’re so versatile, love all the ways you’re enjoying them!
Can I freeze these?
Hi Danielle, I’ve never frozen them but I believe others have commented that they have with good results.
I tried this recipe over the weekend and they are delicious! I thought it was a bit dry so i paired with roasted red pepper hummus and it is amazing!! thanks so much for the recipe 🙂
Can these be frozen? Being a single human 😉 i like to good in batches & look for freezable items.
Hi Sharon, I haven’t frozen them but I believe others have with good results.
mmmmmmmmmmm Made these the day before yesterday and they were soooo good! They really do taste like frittatas!
I’ll say though that it was a pain in the behind to wash the muffin tins afterwards, even though I had greased them with plenty of oil. I think I might try baking them in a baking pan lined with wax paper next time, then cut them into squares 🙂
Thanks for the recipe!
I found these too doughy – I will substitute mashed tofu for half of the flour mixture next time and add herbs for additional flavour and heat; otherwise these are handy to keep in fridge for quick breakfasts.
Hi! If you are going to make these then I HIGHLY recommend only using parchment liners and NOT greasing the cupcake pan, I followed the directions of greasing them and I did so thoroughly but they all got caked in and stuck….I was so sad. On the upside, they are delicious! Even my husband who is a big egg eater loved them! I’ll definitely try them again but use the parchment liners next time.
Beautiful recipe!!! The only problem is, I can’t stop eating them!!!
I don’t do well with chickpea flour. Could you substitute with quinoa flour or buckwheat flour? Thanks
Thank you for the wonderful recipe. I made these this morning and they were delicious. I love that you can use the vegetables you have on hand. I had broccoli, onions and mushrooms. I had a bit of vegan smoked mozzarella that I also threw in.
Reading the comments – I can’t wait to try these! I plan to use my silicone muffin pans. Nothing ever sticks with them! Best Buy I ever made…..
Have you tried this recipe in a big cask iron pan? If yes, how did it come out? I need to get some muffin tins…
They are in the oven right now! Next time I’ll try the whole thing in a cast iron pan with a ton of veggies and leafy greens. I actually can’t wait.
I made these as written, very good except they didn’t want to set up. I ended up baking them twice as long (~ 70 minutes). I will definitely be making these again, but cutting back on the water. Once I get ahold of some black salt I’ll add that and experiment with different veggie combinations. (My girls and I enjoyed spinach, red pepper, broccoli and a little bit of corn).
These are amazingly tasty! The batter seemed awfully runny, though, so I added a bit more flour and then they were perhaps a bit dryer than they should have been. Will they set if the battle is really runny? I made then in really small tartlet pans for bite-sized apps, as well as a regular muffin tin. Both are excellent. Thanks for the recipe.
Good! Not a huge fan of nutritional yeast so will probably leave it out next time. Also had to cook these a good 15 minutes extra. Don’t know what was up with my measuring or oven.
I learned that most nutritional yeast has some supplemental folic acid so I’m not a fan of most kinds, but I did find one that I know doesn’t, and that is Bragg Premium nutritional yeast seasoning which is unfortified and therefore much healthier. There is also one by Dr. Joel Fuhrman that doesn’t have it, either. Nutritional yeast can help with weight loss because it contains B-12 which can help break down fat and protein into energy.
I made this recipe using the measurements per muffin cup and actually came out with 17 muffins, which is great. This is my first recipe using chickpea flour, so I was a little confused by the runny batter even after sitting, but it turned out just fine. They cracked in the top a bit, but they tasted good. I added Morton & Bassett’s herbes de provence which really added to the vegetables, and I’m thinking of making them again sometime and adding a different spice blend. It’s a great base recipe which would handle different flavor blends added to it. There are so many ways to use it!
I’m thinking of making this using fruit as well for a dessert.
I have just made this both in tiny muffin form and a loaf form, they were both delicious, I was looking for a way to use up my chickpea flour and am a sucke for savory muffins, so thank you so much for inspiring. I have put different veggies. It is so good for using up leftover veggies any kind. Also added fresh basil and parsley too. Delicious!!
Is it normal to have a lot more of the liquid ingredients left over than the vegetable ingredients. I followed the recipe as written except that I used only 2 cups of water and not 2 1/2. Still, there is a lot left over of the liquid ingredients compared to the chopped vegetables. Is that normal?
My client I cook for who had medically neccisitated dietary restrictions, almost cried when she tasted these because they are so good. They taste like they are made with eggs and cheese and she thought she’d never eat something like that again.
She then proceeded to refuse to share with anyone because she wanted them all to herself.
My mother in law accused me of lying, saying she just KNEW it wasn’t possible they were gluten free and vegan because she’s been gluten-free for 10 years and none of the food is this good!
So tears, hording and accusations of lies. That’s a big hit in my family lol.
OMG, this is hilarious! Glad these little frittatas brought so many emotions forward!
I tried the recipe this morning but I used boiling water to mix the chickpea flour and that caused the mixture to seize, almost as if it precooked, so when I poured it over the vegetables it stayed in one big clump.
Lesson learned. Next time I will use cold water.
PS I am sure they will be delicious anyways, and certainly nutritious
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thanks for sharing this recipe..
just want to ask… can we make chickpea flour batter with medium consistency and mix all veggies in it?
I found this recipe a couple years ago and it has become a staple for me. I love it! I use an oven safe skillet and make one large frittata. Just have to cook a little longer. I gave the recioe to someone I know and he made a dessert frittata!! So many different varieties possible. Thanks for this recipe!
I know this is old, but I’m commenting in case someone else needs the info. I’m not the recipe creator, so be cautious with my advice. Black salt lends more of a sulfur flavor that makes it a little eggy, not quite the same as umami. (I often substitute a little of it for the regular salt in recipes like this.) As for the nutritional yeast, you could try miso paste for some umami flavor and see if that works. It’s not as dry and more dense, so I’d keep that in mind.