I tend to prefer savory breakfasts, but with our diet it’s a little hard to make savory stuff in the mornings. As a consequence we tend to just stick to oatmeal. We’re huge fans of chickpea flour omelets on the weekends however, and I knew there had to be a quick and easy way to make that happen for the the week. There had to be a way to use chickpea flour and make something like a vegan frittata portable. (Side note: this is not the only amazing thing you can do with chickpea flour)
Enter the Vegan Frittata Cup
I know what you’re thinking, and no, vegan frittata is not an oxymoron. Chickpea flour batter is not exactly the same as eggs, but it does a nice job of binding the veggies together, and it’s really tasty in its own right! These cups heat up well for a quick and easy work breakfast. The best part is that these vegan frittata cups are pretty light, so eat as many as you want with no consequences.
1 Tbsp olive oil
2 medium tomatoes
2 small zucchinis
1 cup chickpea flour
1/2 cup soaked cashews
2 cup water
2 Tbsp nutritional yeast
1 Tbsp everything spice (we used some from Trader Joe’s, you could also just pop in equal parts garlic powder, onion powder, poppy seeds and salt)
Preheat oven to 400° F. Sautee the tomatoes and zucchini until soft and the tomatoes have begun to break down a bit. Fill one and a half muffin tins to about a third of each cup (I used silicone cups to make this a bit neater; I would not recommend paper cups as we tried those as well and they kind of fell apart). Blend the rest of the ingredients until smooth and then pour over the vegetables, spreading evenly among the filled cups. Bake for 15 minutes or until the tops are dry.