Frittata Muffins

These are divine little morsels that you can fill with whatever veg you have to hand. I used sweetcorn, red pepper, spinach leaves and spring onion, with a little flat leaf parsley and chilli flakes. I also added a dollop of vegan cream cheese to the middle, which adds a nice cheesy creaminess, but they taste just as good without. You could also add half a cherry tomato to the top.

SERVES:
12 frittatas

Ingredients
Instructions

Ingredients

Dry

1 ½ cup Gram Flour

¼ cup nutritional yeast

½ tsp black salt/Kala Namak (optional)

1 ½ tsp baking powder

Good pinch salt

Black pepper

Good pinch turmeric

Wet

1 ½ cup almond milk

1 ½ tsp apple cider vinegar

Veg

3 spring onions sliced

¾ cup sweetcorn

½-1 red pepper diced

1 cup baby spinach leaves roughly chopped

2 tbsp. chopped parsley/chives

12 tsp almond cream cheese (optional)

1 tbsp. Aleppo chilli flakes/red chilli flakes

Instructions

Pre heat the oven to 200°C Fan.
Take a 12 hole or 2 6 hole muffin tins and grease well with light oil, place in the oven to warm up.
Combine the wet in a bowl, combine the dry in another bowl. Add the wet to dry gradually until you have a smoothish batter.
Prepare your vegetables and herbs except the cheese and chili, and add them to the batter, stir to combine.
Remove the muffin tins from the oven and add a ¼ cup of batter to each hole.
If using place 1 tsp of almond cream cheese to the middle of each frittata and sprinkle with chilli flakes.
Place in the hot oven until puffed up a little and cooked through, should take about 15-20 minutes. Test with a skewer.
Serve immediately with green salad or just as they come. They are delicious cold too.
You can keep them in airtight container for a day or so in the fridge and reheat in the oven if you like.