Makes 14 mini frittatas.
3 cups assorted chopped veggies – broccoli, corn, capsicum, zucchini, spinach, whatever you like.
½ cup spring onion, thinly sliced
2 tablespoons extra virgin olive oil
2 cups chickpea flour
¼ cup nutritional yeast
1 teaspoon baking powder
1 teaspoon sea salt
½ teaspoon black pepper
Preheat oven to 200 C. 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 centre 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 200 C for 10 minutes.
Melt vegan cheese over the top just before pulling out of the oven. Serve next to a green salad with Tomato Chutney.