Mini Vegan Zucchini Corn Frittatas
Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal!
Have y’all jumped on the chickpea flour train yet? It’s one of my favorite flours to cook with because it is such a great source of nutrition. Packed with protein, iron, and fiber, it’s perfect for creating well rounded meals and snacks.
Besides it’s fantastic nutrition stats, I also love chickpea flour because it’s allergen-friendly and has a unique starchy quality that makes it a great binder in egg-free and gluten-free recipes. I often use it in my veggie burgers and meatless loafs because it does such a great job holding everything together.
It also works beautifully to recreate an egg-like texture for vegan frittatas or omelets. If you’ve made my Chickpea Frittata with Roasted Red Pepper Sauce then you know what I’m talking about. I actually prefer it over an egg-based frittata. It’s not as greasy and the texture is slightly more dense.
How do you make a vegan frittata?
Once you have your chickpea flour selected (my go-to is Bob’s Red Mill because it’s certified gluten-free and always produces a smooth and creamy texture) it’s as simple as combining that with water, olive oil and salt.
After you whisk together a smooth batter, you can stir in your desired mix-ins. In this case, we’re going for shredded zucchini, sweet corn kernels and finely chopped red onion with a little garlic powder.
Scoop the batter into a muffin tin, bake for 35-45 minutes and your mini frittatas are done! So simple, right?
These make a great option for healthy snacks, as a main course served with a side of vegetables or alongside a nice big bowl of soup or salad. The high protein content makes them super filling!
Looking for more ways to use chickpea flour?
- Healthy Zucchini Corn Fritters
- Mini Vegan Quinoa Frittatas
- Vegan French Toast
- Sweet Potato Kofta with Turmeric Curry
- Chickpea Flour Crepes
- Dairy-free Potato Soup
- 5-Ingredient Green Socca
Mini Vegan Zucchini Corn Frittatas
- 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
- Preheat the oven to 400°F and grease a muffin tin for 12 frittatas.
- In a large bowl, whisk together the chickpea flour, salt, pepper and garlic powder.
- Pour in the olive oil and water then whisk until smooth. Stir in the zucchini, corn and red onion.
- 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.
- 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.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
These look delicious! Can flax bring substituted for the oil? If so, how much?
You could add a few tablespoons of ground flax but it won’t replace the need for the liquid that the oil provides. Perhaps try adding 2 tablespoons of flax and 1/4 cup of water in place of the oil? I haven’t tested them this way so no guarantees but it seems like it should work!
Would you suggest whole flax seed or ground flax? I’d also like to try an oil free version. Thanks!
This recipe doesn’t call for flax seed so I wouldn’t recommend either. I haven’t tried an oil-free version yet so I can’t say for sure how it would work out. Let us know if you end up experimenting!
What’s funny is I came to your site for vegan zucchini muffins and this was on the front page haha!
Too funny! These are more savory and I’m guessing you’re looking for sweet? I’ve been testing an oatmeal blender version for the zucchini muffins but haven’t nailed them quite yet! I do have these though: https://www.makingthymeforhealth.com/vegan-lemon-zucchini-muffins/ :)
Super easy to make! I wish I could have added the red onion but Camryn hates onions and picks them out of everything so it’s just easier not to use them at this point. :( These were the most basic muffins to make but tasty!
Thanks so much for leaving a review, Kelli! Hopefully Camryn will outgrow her hatred of onions soon! ;)