Breakfast Eight

Vegan Frittatas 

These are relatively easy to make, and can be used for breakfasts during the week.  When I serve these, people almost always ask for the recipe!  I used this recipe, from The Simple Veganista, with the following modifications.   In North Bay, at the moment, the only place I can find reasonably-priced garbanzo bean flour is at Walmart, but you can also get it made by Bob's Red Mill in health food sections, and at bulk stores.    However, I just realized, from looking at the recipe closer, that 'gram flour' is garbanzo bean flour!!!   Now, I have to go and check all the international sections again, I'll bet it is at Freshco!  

Ingredients:

• 1 ¾ cups chickpea flour (aka, garbanzo bean flour, gram flour)
• ¼ cup nutritional yeast
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ¾ teaspoon salt
• 2 cups water
• whatever veggies you have handy (I used a zucchini, a red onion, about 1 1/2 cups mushrooms, and sliced black olives)
• vegan shredded cheese. My new favourite brand is Violife, but I used Daiya for this batch 

Instructions: 
Preheat oven to 375 degrees F. If not using a non-stick muffin tin (I use a silicone muffin pans these days), lightly grease with oil or use muffin liners.
Prepare the veggies: Fry the veggies in advance OR you can finely dice them.  
Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (batter will be runny, but that’s normal). Add the veggies, mix to combine.
Scoop: Using a ¼ measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with the shredded vegan cheese.
Bake: Place in the oven, on the center rack, and bake for 35 – 45 minutes (depending on the veggies used). Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely.
Remove from oven, turn out frittatas, and place on a cooling rack to cool.
Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in the oven.​