Mini Chickpea Frittata

This vegetable frittata, baked in a muffin tin, makes a perfect bite-sized treat for any family or friend gathering, but it’s also great as a breakfast option or a handy snack on the go.

By combining chickpea flour and quinoa, I managed to achieve a pleasantly light texture, and thanks to the black salt, the flavor is quite similar to that of eggs.

Ingredients

100 g chickpea flour

50 g quinoa

2 tbsp nutritional yeast

½ red bell pepper

1 spring onion

4 spears of asparagus (~100 g)

¼ tsp baking soda

½ tsp garlic powder

1 tsp dried basil

1 tsp salt

pinch of ground black pepper

1 tsp apple cider vinegar

300 ml water

Preparation

1. Preheat the oven to 200°C.

2. Grind the quinoa into flour using a blender or coffee grinder.

3. Dice the bell pepper, slice the spring onion, and snap off the woody ends of the asparagus, then chop it finely.

4. In a large bowl, mix together all the dry ingredients.

5. Then add the water and apple cider vinegar, and mix until smooth and lump-free.

6. Finally, fold in the vegetables and pour the mixture into a silicone muffin tray (or a metal muffin tin lined with paper cases), filling each mold to the top.

7. Bake in the preheated oven for 30 minutes.

8. After removing from the oven, let it cool for at least half an hour before taking it out of the mold.