Mochi Meals
Looking for a plant-based twist on traditional frittatas? This vegan frittata muffin recipe swaps eggs for the versatile and protein-packed chickpea flour, creating a light and tender texture that’s full of wholesome ingredients.
While this vegan version isn’t identical to the classic egg-based frittata, it’s packed with flavor and nutrition. Plus, it’s a great alternative if you’re looking for an egg-free breakfast or snack. For another option, try my Vegetable Frittata recipe, which uses tofu as the base for a heartier, savory spin!
Ingredients you will need.
- 1 3/4 cups chickpea flour (aka, white garbanzo bean flour)
- 1/4 cup nutritional yeast, optional
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 3/4 teaspoon mineral salt or black salt (see notes)
- 2 cups water
- 1 cup corn (frozen, fresh, or canned)
- 1 large red bell pepper (1 cup), finely diced
- 1 jalapeno, finely diced
- 1/4 red onion or medium shallot, finely diced
- handful of baby kale or spinach, roughly chopped
- chives, to garnish (optional)
- Preheat your oven to 375°F (190°C). If you’re not using a non-stick muffin tin, lightly grease the cups with oil (check notes for suggestions) or opt for muffin liners to ensure easy removal and cleanup.
- In a large mixing bowl, whisk together chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and dried basil. Gradually add water, whisking until the batter is smooth and slightly runny—this is perfectly normal for chickpea flour. Next, fold in the fresh vegetables: sweet corn, diced bell pepper, chopped jalapeno, finely diced onion, and a handful of baby greens. Mix until everything is evenly combined and ready for baking.
- Using a ¼-cup measuring cup, carefully scoop the batter into each of the 12 muffin tin compartments, ensuring an even distribution. Finish by sprinkling a dash of fresh chives on top for a burst of flavor and a touch of elegance.
- Place the frittata muffins on the center rack of the oven and bake for 35 to 45 minutes, depending on the vegetables used. To ensure they are perfectly cooked, perform the toothpick test: insert a toothpick into the center of a muffin; if it comes out clean, your frittatas are ready. If, after 35 minutes, the center still appears slightly soggy, allow the muffins to cool. They will firm up beautifully as they cool.
- Once the frittata muffins are baked to perfection, carefully remove them from the oven and transfer them onto a cooling rack. Allow them to cool completely before storing.
Storage Instructions:To keep your frittata muffins fresh, store any leftovers in an airtight container. They can be kept either in the refrigerator or at room temperature, depending on your preference. For best results, reheat the muffins in a toaster oven or microwave before serving to restore their delightful texture and flavor.
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!
Tips for Perfecting Your Frittata with Salt and Veggies
When seasoning your frittata, if you choose to use black salt, limit it to about ½ teaspoon combined with an equal amount of regular mineral salt. Black salt has a strong flavor, so using too much can overpower your dish.
For a delicious and versatile frittata, feel free to customize your vegetable mix. Aim for at least 3 cups of veggies, such as diced zucchini, mushrooms, peas, green bell peppers, or finely chopped broccoli and carrots. Adding fresh herbs will elevate the flavor even further and add a delightful freshness.
