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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
Course: Breakfast, dinner, lunch
Cuisine: American, Italian
Servings: 12
Calories: 133kcal


  • 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


  • 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