Mini Vegan Frittatas
Written By Go Vita
PREP TIME 20 minutes SERVES Makes 12 COOK TIME 45 minutes DIFFICULTY Easy
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
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.