Breakfast

Frittata Muffins

These are divine little morsels that you can fill with whatever veg you have to hand. I used sweetcorn, red pepper, spinach leaves and spring onion, with a little flat leaf parsley and chilli flakes. I also added a dollop of vegan cream cheese to the middle, which adds a nice cheesy creaminess, but they taste just as good without. You could also add half a cherry tomato to the top.

SERVES:
12 frittatas

Ingredients

Dry

1 ½ cup Gram Flour

¼ cup nutritional yeast

½ tsp black salt/Kala Namak (optional)

1 ½ tsp baking powder

Good pinch salt

Black pepper

Good pinch turmeric

Wet

1 ½ cup almond milk

1 ½ tsp apple cider vinegar

Veg

3 spring onions sliced

¾ cup sweetcorn

½-1 red pepper diced

1 cup baby spinach leaves roughly chopped

2 tbsp. chopped parsley/chives

12 tsp almond cream cheese (optional)

1 tbsp. Aleppo chilli flakes/red chilli flakes

Instructions

  1. Pre heat the oven to 200°C Fan.
  2. Take a 12 hole or 2 6 hole muffin tins and grease well with light oil, place in the oven to warm up.
  3. Combine the wet in a bowl, combine the dry in another bowl. Add the wet to dry gradually until you have a smoothish batter.
  4. Prepare your vegetables and herbs except the cheese and chili, and add them to the batter, stir to combine.
  5. Remove the muffin tins from the oven and add a ¼ cup of batter to each hole.
  6. If using place 1 tsp of almond cream cheese to the middle of each frittata and sprinkle with chilli flakes.
  7. Place in the hot oven until puffed up a little and cooked through, should take about 15-20 minutes. Test with a skewer.
  8. Serve immediately with green salad or just as they come. They are delicious cold too.
  9. You can keep them in airtight container for a day or so in the fridge and reheat in the oven if you like.

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