Vegan savory frittata muffins

Which ingredient works best when it comes to vegan omelettes, pancakes, coating or combining vegetable ingredients in burgers or meatballs? There are probably many good answers, but it seems to me that one ingredient is the best: it’s chickpea flour. And although I’ve never eaten the original baked egg-omelette, for a long time now I’ve wanted to try the vegan version of this dish. And of course, I am surprised how simple and…how good it is!

Some call them baked omelettes, others savory muffins, and, all in all, they are just mini vegan frittatas. And what’s important here: the filling – I recommend choosing seasonal vegetables, but feel free to use any veggies that work well when roasted or baked. This way, you will get a breakfast with loads of greens,vitamins and good, easily digestible protein.

These mini frittatas can be kept in the fridge for up to 3 days. They are best when warm and fresh, but the chilled ones, straight from the fridge, also taste great. If you are worried that 12 muffins would be too much, you can freeze some of them and just reheat one or two next time you use the oven

For 12 muffins 

  • 1.5 cups of chickpea flour
  • 1.5 cups of water
  • 1 tbsp of oil/olive oil
  • 2 flat tsp of salt
  • 1 flat tsp of turmeric (can be skipped)
  • 1 flat tsp of pepper (I recommend being generous – these muffins love pepper!)
  • 1 flat teaspoon of baking powder

Any vegetables suitable for baking, for example:

  • Half zucchini, 3 mushrooms, a few asparagus, red onion, pepper, peas, one carrot (we need 2 full glasses of cut veggies)
  • 1 tablespoon of rapeseed oil for the veggies
  1. Heat the oven to 190C.

  2. Thoroughly mix the chickpea flour with water, rapeseed oil, spices and baking powder in a large bowl. Let it rest for a few minutes.

  3. In the meantime, prepare the veggies: cut them into cubes – some may remain larger, for example asparagus, mushrooms. Mix everything together with a tablespoon of rapeseed oil or olive oil.

  4. Put the silicone molds in the muffin baking form (don’t try to use paper ones, the muffins will stick!), fill each with vegetables. Then fill the space between the veggies by gently pouring in the liquid chickpea mixture.

  5. Bake for 20-22 minutes. Eat with your favorite bread for breakfast or pack them up for a small picnic in the park.

  • Don’t be afraid of chickpea flour, but don’t try it raw! A little bit of oil and the process of baking will make the muffins taste great.

  • Muffins won’t grow too much, you can fill the baking mold to the brim.

  • Use silicone molds or only a metal muffin baking form (but then grease each muffin slot before baking). Paper molds don’t work for this recipe.