Vegan Frittata Cups

February 9, 2017

As quick as smoothies are in the morning, I sometimes don't even have enough time to blend those up! For the days I'm short on time, I grab my prepped frittata cups and throw some coconut yogurt in a tupperware on the run! These frittata cups satisfy that savory, almost egg-y morning breakfast craving and the fact that they last beautifully in the freezer means you MUST make a batch of these ASAP! This recipe is adapted from



Vegan Frittata Cups

1/4 cup olive oil

2 cups chickpea flour

2 1/2c water

 2 tsp salt

few grinds pepper


Sautéed veggies, fully cooked (think onions, spinach, kale, tomatoes, garlic, olives and any other veggies you like in your omelettes)


In a large bowl, combine chickpea flour, salt, pepper, water and olive oil. Whisk well until smooth and all clumps are gone. Let sit 10 minutes then add veggies, mix and pour into muffin cups. Cook 20-25 minutes until the tops appear set. Allow to cool at least 10 minutes.  

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