Chickpea Flour Cheesy Veggie Frittatas

Chickpea Flour Cheesy Veggie Frittatas

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Perfect for a spring brunch, Chickpea Flour Cheesy Veggie Frittatas, feature Core and Rind rich and smoky cheesy sauce, asparagus, bell pepper, and fresh dill! They are an easy make ahead gluten free, vegan breakfast. 

Serve with cheesy breakfast potatoes to treat Mom this Mother’s Day!

Ingredients:

  • 1 3/4 cups chickpea flour (aka, garbanzo bean flour)
  • 1/4 cup nutritional yeast
  • 1 tbsp cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 2 tbsp fresh dill
  • 1/2 teaspoon salt
  • ¼ tsp black salt 
  • Pinch of pepper
  • 1 3/4 cup warm water
  • 3/4 cup Core and Rind rich and smoky
  • 1 large red bell pepper (1 cup), finely diced
  • 12 pieces of asparagus, stalks chopped 1 inch pieces, tops set aside 
  • 1/4 cup yellow onion, finely diced
  • handful of baby kale or spinach, roughly chopped
  • Dill to garnish (optional)
Instructions:
  1. Preheat the oven to 375 degrees F. Lightly grease a muffin tin. 
  2. Mix: In a large mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, cornstarch, salt, garlic powder, basil and fresh dill. Whisk in the water. Stir in Core and Rind sauce. Add the vegetables, except asparagus tops..
  3. Scoop: Using a 1/2 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of dill (optional)  and place reserved chopped asparagus tops into the top of each.
  4. Bake: Place in the oven, on the center rack, and bake for 35 – 40 minutes. Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely.
  5. Remove from the oven, cool for 5 minutes in the pan, then turn out frittatas, and place on a cooling rack to cool.
  6. Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in a toaster oven or microwave.


FAQs

Can I use a different variety of Core and Rind Cheese sauce?

Yes! Sharp and Tangy would also be delicious with this combination. For Bold and Spicy, change the fresh dill to cilantro for a tex mex variation. 


Can I use other vegetables?
Yes! 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! Baking time may increase with different vegetables.


What if my frittata muffins stick to the pan? 

If you are discovering this happening, try to use muffin tin liners. 


My veggie frittatas are soggy in the middle, what happened?
This could happen if you add too much water or liquids! You may also need to bake them longer. If you have baked them for the maximum amount of time and they still are ‘wet’ in the middle, let them sit and they should ‘firm’ up. 


What is black salt and do I have to use it? 

Black salt, also known as Himalayan black salt, Indian black salt or kala namak has an earthy taste that adds an ‘eggy’ taste to vegan dishes. If you are unable to find it, just substitute salt for it. 

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