Mini Vegan Zucchini Corn Frittatas

Name: Mini Vegan Zucchini Corn Frittatas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups chickpea flour (such as Bob's Red Mill); ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; 1½ cups water; ¼ cup olive oil (extra virgin); 1 cup shredded zucchini (squeezed dry (about one medium to large zucchini)); 1 cup corn kernels (fresh or frozen and defrosted); ½ cup finely chopped red onion

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 12

Cost: $2.55 /serving

Author : Sarah

acorn squash chickpea flour garbanzo bean flour

Ingredients

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2 cups chickpea flour (such as Bob's Red Mill)½ teaspoon salt½ teaspoon pepper½ teaspoon garlic powder1½ cups water¼ cup olive oil (extra virgin)1 cup shredded zucchini (squeezed dry (about one medium to large zucchini))1 cup corn kernels (fresh or frozen and defrosted)½ cup finely chopped red onion

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Instructions

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Step 1

Preheat the oven to 400°F and grease a muffin tin for 12 frittatas.

Step 2

In a large bowl, whisk together the chickpea flour, salt, pepper and garlic powder.

Step 3

Pour in the olive oil and water then whisk until smooth. Stir in the zucchini, corn and red onion.

Step 4

Scoop the batter into the muffin tin until each is ¾ of the way full. Bake in the oven for 35-45 minutes until golden brown. Set aside and allow to cool for at least 20 minutes.

Step 5

Serve immediately or store and reheat later. Frittatas can be kept in an airtight container in the fridge for up to 4 or 5 days.