Preheat the oven to 400°F then lightly grease or line a muffin tin for 12 frittatas.

In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the mushrooms, green onion and bell pepper and cook for about 5 minutes. Add the garlic and kale then continue to cook for 5 more minutes, until kale is wilted and vegetables are softened. Remove from heat and set aside.

In a large bowl, combine garbanzo bean flour, seasonings, remaining olive oil and water. Stir until everything is well incorporated. Add the cooked vegetables and quinoa then stir to combine. Transfer the mixture to the muffin tin, filling each about 3/4 of the way full. Bake in the oven for 25 to 30 minutes, until light golden brown and firm. Set aside to cool for at least 15 minutes before removing from the pan. They will firm up and be easier to remove from the pan if you allow them to cool completely. Reheat when ready to serve, and enjoy!