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!

Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! (vegan, gluten-free)

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.

Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! (vegan, gluten-free)

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?

Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! (vegan, gluten-free)

Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! (vegan, gluten-free)

Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! (vegan, gluten-free)

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?

Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! (vegan, gluten-free)

 

Print Recipe
5 from 1 vote

Mini Vegan Zucchini Corn Frittatas

Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 12

Ingredients

  • 2 cups chickpea flour, such as Bob's Red Mill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 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

Instructions

  • 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.

Nutrition

Calories: 133kcal, Carbohydrates: 15g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 138mg, Potassium: 227mg, Fiber: 3g, Sugar: 3g, Vitamin A: 36IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg
Course: Breakfast, dinner, lunch
Cuisine: American, Italian
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

 

image001 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.