#herbivore

This ancient one is not a killer!

These vegan frittata cups are a delicious and wholesome breakfast or snack option. Packed with chickpea flour, vegetables, and herbs, they are flavorful, satisfying, and perfect for meal prep. They are also versatile, so feel free to customize them with your favorite veggies and herbs.

Ingredients: 1 cup chickpea flour. 1 cup water. 1/4 cup nutritional yeast. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black salt kala namak. 1/4 teaspoon black pepper. 1 cup chopped mixed vegetables bell peppers, onions, spinach, mushrooms, etc.. 1/4 cup chopped fresh herbs parsley, basil, chives, etc.. Cooking spray or oil for greasing the muffin tin.

Instructions: Warm the oven up to 375F 190C and use cooking spray or oil to grease a muffin tin. Mix nutritional yeast, turmeric powder, garlic powder, onion powder, black salt, and black pepper in a bowl with water until the mixture is smooth. Cut up some fresh herbs and add them to the batter. Fill up each muffin tin cup about three quarters of the way to the top with batter. The frittata cups should be baked in a hot oven for twenty to twenty-five minutes, or until they are set and the edges are golden brown. Let the frittata cups cool a bit before taking them out of the muffin tin with care. You can serve it hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes