Mini Vegan Frittatas
PREP TIME
20 minutes
SERVES
Makes 12
COOK TIME
45 minutes
DIFFICULTY
Easy
Ingredients
- 1¾ cups Organic Road Besan Flour
- ¼ cup Natural Road Savoury Yeast Flakes
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ¾ teaspoon Natural Road Himalayan Rock Salt
- 2 cups water
- 3 cups finely diced vegetables (these can be fresh, frozen or canned – try corn, broccoli, capsicum, mushrooms, zucchinis and carrots)
- 2 shallots, diced
- handful of spinach, chopped
- chives, to garnish
Method
- Preheat oven to 180°C. Grease well a 12-hole muffin pan – use non-stick or paper cases.
- Place all the dry ingredients in large bowl. Whisk in water to form a runny batter. Add vegetables and mix to combine.
- Scoop a quarter-cup of mixture into each muffin hole, and sprinkle with chives.
- Bake for 35-45 minutes, or until a skewer comes out clean from the centre of the frittatas. If they are still not firm, leave to cool completely before eating.
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