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