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  • Prep-time: / Ready In:
  • Makes 12 frittatas

These veggie-packed mini frittatas make for a savory, satisfying breakfast. Pair them with sides of whole wheat toast and fresh fruit.

an array of mini frittatas in muffin tin cups with potato and broccoli - vegan scramble

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

  1. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups.
  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. Stir in broccoli.
  3. Meanwhile, in a medium bowl stir together milk and flaxseed meal; let stand 5 minutes.
  4. Stir vegetable mixture and the next five ingredients (through turmeric) into milk mixture. Spoon about ⅓ cup into each muffin cup.
  5. 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 (39)

(3.69 from 16 votes)
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Mariah4 months ago
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Modified to use the vegetables I had on hand (skipped the broccoli and mushrooms). Found that cubing the potatoes as small as possible was nice so you aren’t biting into a mouthful of a potato. The chickpea flour mix baked very well. I will definitely double or triple the recipe next time I make this!

Jan Andrews4 months ago
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Delicious

Catherine5 months ago
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Its a good idea but missed in the execution. These were still gummy in the middle after 30 minutes. I cooked for another 30 and although they were marginally more set, these were a little bland and flavour was off (maybe the chickpea flour). They needed much more onion, or salt or some other seasoning as they were a little bland. Next time, I think I will try using torn up bread instead of chick pea flour and a pinch of Himalayn black salt (for the egg-y flavour)

Leslie Rumbarger5 months ago
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I also did not like the taste or consistency. It needs seasoning and it was very pasty tasting. I tried cooking it longer but it didn’t help.

Yvette5 months ago
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How many carbs does one serving have?

Karen Durnan6 months ago
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I don’t do tofu or any soy. What can be a substitute?

Nicole6 months ago
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This recipe doesn’t expressly call for either. You can use any variety of plant based milks instead soy.

Tania6 months ago
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Can I use oat milk?

Jennifer6 months ago
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What can I substitute for the chickpea flour?

Linda8 months ago
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These were amazing!!! They hit the spot for a savory breakfast that I can easily take on the go. I used lightly steamed fresh broccoli and added some kala namak for that “eggy” flavor and was very pleased with the results! This recipe going to be in my regular rotation now 🙂

Monika Bauer6 months ago
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Krista, 2 tsp salt is 11 grams not 1 gram.
So 6 grams of Kala Namak is just under 1 tsp salt.
Def only would use a small sprinkle if anyone has high blood pressure.

Krista6 months ago
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Two teaspoons is considered 1 gram of table salt, so 6 grams would be 6 teaspoons of salt. A sprinkle of the kala namak should be fine in reference to the concern over the sulfur content

LORRIE KELLEY6 months ago
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I was going to try Kala Namak and just went to buy it on Amazon, then I read this; It is recommended not to consume more than 6 grams of Kala Namak salt per day. It should not be consumed more than 3.5 grams a day by people with high blood pressure. 6 grams of black salt contains approximately 300 milligrams of sulfur

Deanna Lewis9 months ago
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Well worth the time and effort for a savory breakfast! I sub in whatever vegetables I have in hand and add cayenne to give it a kick. Also use vegetable broth to sauté the vegetables which adds enough salt for us. Thank you!!

Sami9 months ago
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baked in a glass pie dish for about 25-30 minutes and sliced it up to freeze for breakfasts, turned out wonderfully! none of the flavors were too strong and it resembled a quiche pretty well

Holly10 months ago
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First time making and tasted great!

Cath10 months ago
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I don’t like nutritional yeast, I find it too strong. Can I leave it out?

Shannon7 months ago
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Thank you for the substitute options. My husband has Crohn’s and Nutritional yeast, yeast of any kind, is a BIG no-no in our house. I appreciate the substitute ideas.

Steven, FOK Support7 months ago
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You may leave it out, Cath. You may also sub other spices + seasonings, or perhaps use a ground nut/seed mixture (in a “parmesan” style). For other ideas: https://plantprosperous.com/nutritional-yeast-substitutes/

Nicky1 year ago
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The recipe doesn’t have salt in it.

Gary1 year ago
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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?)

Ann9 months ago
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I don’t like mushrooms either. I’m going to try it with zucchini to replace some mushrooms.

Gaynelle Gilbride1 year ago
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Very tasty!

Andrea1 year ago
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What is the caloric count and nutritional information on this recipe? I didn’t see it.
Thanks!

Steven, FOK Support1 year ago
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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/

Betsy Ellis1 year ago
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Could I make this in a baking dish instead of individual cups?

Steven, FOK Support1 year ago
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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!

Onyx1 year ago
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Should I cook the potatoes before I put them in with the vegetables?

Steven, FOK Support1 year ago
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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.”

Elle1 year ago
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I followed the recipe to the letter, but didn’t care for the flavor or the consistency.

Ellen1 year ago
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Excellent flavor

Tracey1 year ago
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Delicious!

Teresa1 year ago
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Hi. Thanks for this recipe. Can I use silicone baking cups? In place of the foil bake cups.

Tracey1 year ago
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I used silicon just take care when removing them ☺️

Sharron1 year ago
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Can I use a different flour? I do not have chickpea. Maybe sorghum or oat?

Steven, FOK Support7 months ago
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Sharon, our whole grain flour guide is a helpful resource for substituting: https://www.forksoverknives.com/how-tos/types-whole-grain-flour-guide-whole-wheat-flours/

Ed1 year ago
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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.

Allyson1 year ago
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That dill and veggie combination was delicious! A great breakfast to start your day!

Mckenna1 year ago
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Made a big batch to freeze. Easy back-to-nonvirtual-school breakfast!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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