- Prep-time: / Ready In:
- Makes 12 frittatas
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These veggie-packed mini frittatas make for a savory, satisfying breakfast. Pair them with sides of whole wheat toast and fresh fruit.
By Nancy Macklin,
Ingredients
- 1½ cups sliced mushrooms (4 oz.)
- 1¼ cups chopped red potatoes (6 oz.)
- ½ cup chopped red bell pepper
- ¼ cup chopped red onion
- 4 cups frozen broccoli florets, thawed and coarsely chopped
- 1½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- 2 tablespoons flaxseed meal
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon dried dill weed
- ¼ teaspoon ground turmeric
- Freshly ground black pepper, to taste
- Chopped fresh herbs, such as chives, tarragon, or parsley (optional)
Instructions
- Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups.
- In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in broccoli.
- Meanwhile, in a medium bowl stir together milk and flaxseed meal; let stand 5 minutes.
- Stir vegetable mixture and the next five ingredients (through turmeric) into milk mixture. Spoon about ⅓ cup into each muffin cup.
- Bake 25 minutes or until center seems set. Let stand in muffin cups on a wire rack 5 minutes. Remove from cups. Serve warm. Season with black pepper and sprinkle with fresh herbs, if using.
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Comments (20)
First time making and tasted great!
I don’t like nutritional yeast, I find it too strong. Can I leave it out?
The recipe doesn’t have salt in it.
Just wanted to know if it would change anything if I left the mushrooms out? My wife won’t eat them. (Or maybe substitute with something else like soy curls or something?)
Very tasty!
What is the caloric count and nutritional information on this recipe? I didn’t see it.
Thanks!
Hi Andrea, we have not included calorie information in our recipes to avoid encouraging nutrient tallying and calorie counting, which can create more problems than they solve. With a whole-food, plant-based diet, it’s recommended to eat until comfortably satiated instead of counting calories. The higher water and fiber content of whole plant-based foods allows our bodies to more accurately gauge how much food we need to eat. You may find Jeff Novick’s “The Caloric Density Approach to Nutrition and Lifelong Weight Management” article helpful: http://www.forksoverknives.com/the-calorie-density-approach-to-nutrition-and-lifelong-weight-management/
Could I make this in a baking dish instead of individual cups?
You may try it, Betsy! Please note that this recipe is formatted for the cup sizes, so measurements, bake time, etc. may vary for baking in a full dish. We wish you the best with it!
Should I cook the potatoes before I put them in with the vegetables?
Hi Onyx, please note in Step 2: “In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.”
I followed the recipe to the letter, but didn’t care for the flavor or the consistency.
Excellent flavor
Delicious!
Hi. Thanks for this recipe. Can I use silicone baking cups? In place of the foil bake cups.
I used silicon just take care when removing them ☺️
Can I use a different flour? I do not have chickpea. Maybe sorghum or oat?
Chickpea flour is special in that it creates an eggy texture like in a quiche. So I would doubt you’d get the same with oat or sour gram which would be more like regular flour. I often use the Indian version of chickpea flour (Besam or Gram) as it is super fine and creates a better texture.
That dill and veggie combination was delicious! A great breakfast to start your day!
Made a big batch to freeze. Easy back-to-nonvirtual-school breakfast!