Cheesy Broccoli Mini Frittatas
These mini cheese and broccoli frittatas are portable, savory, and pair perfectly with hot sauce for your morning breakfast on the run. A healthy and wholesome, yet filling breakfast, packed with protein thanks to the chickpea flour.
Servings 18 mini frittatas
Ingredients
- 2 ½ c broccoli, cut into small pieces about 2 heads
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 c chickpea flour
- 1 ½ c water
- 1 c vegetable broth
- ¼ c nutritional yeast
- ¼ tsp turmeric
- ¼ tsp salt
- pepper
- 2 Tbs butter or spray for greasing muffin pan
- 1 Tbs olive oil
- 3/4 c vegan cheddar shredded cheese
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil a skillet over medium-high heat. Once hot, add garlic and onion. Sauté until softened and fragrant, about 2 minutes. Add broccoli and sauté for another 2 minutes, or until slightly tender.
- In a large bowl whisk together chickpea flour, nutritional yeast, water, vegetable broth, turmeric, salt, and pepper.
- Grease or spray muffin tins, then divide sautéed broccoli mix into the cups. Make you reserve some because you’re dividing the veggie mixture between 18 frittatas.
- Measure ¼ cup of batter and pour into muffin tin on top of veggie mixture. If adding cheese, drop a few shreds into each cup now.
- Bake frittatas for 25-30 minutes. Repeat until all the batter is gone.
- Let the mini frittatas cool for 10 minutes before serving. Store leftovers in the fridge for 7 days, or freeze. Pop leftovers in microwave for 30 seconds before eating, or enjoy cold.