Mini Frittatas

Servings: Makes: 10-12

Nutritional Information:

Per frittata (85g)

Calories 71, Fat 1g, Saturates 0.1g, Carbohydrate 11g, Sugars 1.5g, Fibre 2g, Protein 4.7g, Salt 0.76g


Ingredients

You will also need

A 12 Hole Non Stick Muffin Tin

Method

1

Preheat oven to 200°C/400°F/Gas 6 and grease your muffin tin with the oil.

2

In a jug, combine the chickpea flour and water and whisk together until smooth.

3

In a separate bowl, add the remaining ingredients including the seasoning and vegetables, and stir to combine. Then add the gram flour mix to this and stir. Pour this mixture back into the measuring jug (this will make it easier to pour into the muffin tin).

4

Divide the chickpea batter between the holes in the muffin tin. Bake for 30-35 minutes, until a toothpick inserted in the centre comes out clean, and the frittatas are beginning to brown on top.

5

These are best served warm, but once cooled can be kept in the fridge for a few days.

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