VEGAN FRITTATA MUFFINS
Servings: 6
Ingredients
Dry ingredients
- 1/2 cup chickpea flour gram flour
- 1/2 tsp smoked paprika
- 3 tsp Italian herb seasoning
- 1/2 tsp black pepper
- 1/4- 1/2 tsp Himalayan salt
- 1 tsp baking powder
- 1/4 tsp turmeric optional for colour
Veggies
- 1/2 cup sliced spring onions
- 1 cup chopped spinach
- 1/2 cup jarred chopped roasted red peppers
- 6 sun-dried tomatoes chopped
- 1/4 cup toasted pinenuts
Wet ingredients
- 1 cup oat milk
- 1 tbsp white miso
- 1 tsp Nine Meals From Anarchy veg stock paste. Powder would also work but stock cubes won't. Omit if can't find either.
Optional sides
- -Dressed mixed leaf salad
- -Sliced Avocado- forgot to put mine on the plate!
- Balsamic tomato compote or store bought tomato chutney
Balsamic tomato compote
- 3 large tomatoes each diced into 6
- 1 small garlic clove. minced
- 2 tbsp balsamic vinegar
- 1 tsp Olive oil
Instructions
Fritatta
- Preheat the oven to 190c and grease a nonstick muffin tray.
- In a medium bowl whisk all dry ingredients together. In a jug or bowl whisk all wet ingredients together till the miso and stock has dissolved into the milk.
- Slowly whisk the milk mixture into the dry ingredients, then stir in the veggies.
- Evenly divide the mix between 6 muffin holes. Pop in the oven on middle shelf for 30-35 mins until a tooth pick inserted in the middle comes out clean.
- Let cool for 20 mins before removing from tin. Use a spatula round edges to help release.
- Pop on fridge to set for a couple hours before eating.
Balsamic tomato compote
- Drizzle oil into to a small saucepan, add garlic and fry for 1 min. Add in the rest of the ingredients and cook for around 10 or so mins or until the tomatoes have released their juices and broken down to a thick compote consistency. Season with salt and pepper.
Notes
These can be reheated, eaten cold or frozen.
Keep in the fridge for up to 3 days
If making minis, check after 15 mins, cooking time will vary so best to do tooth pick test.