Vegan Frittata Cups

Need a quick meal-prep recipe!? These are absolutely perfect! You could totally make these with eggs, but if you’re looking for more plant-based recipes, this is the perfect one! These vegan egg cups are super similar to the real deal!

They are SO versatile. You can literally add any and all of your favorite things to them. I always bake mine, store them in an air-tight container in the fridge, and usually grab them whenever I need a quick bite or an on-the-go breakfast! And hot tip… top them with hot sauce ;)

All you have to do is cook up your favorite veggies, mix together the base of the egg cups, and bake! Let’s go!

Vegan Frittata Cups

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Yield: 12

Author: Dani

Prep time: 10 MSet Time: 35 MTotal time: 45 M

Ingredients:

• 1 3/4 cups chickpea flour (Garbanzo bean flour)
• 1/4 cup nutritional yeast
• 1 tsp baking powder
• 2 tsp garlic powder
• 1/2 tsp Cayenne (optional)
• 1 tsp oregano
• Salt & Pepper, to taste
• 1/2 Red Onion, chopped
• 2 cups water
• 1 cup greens
• 1 large red bell pepper, diced
• 1/2 cup Broccoli

Instructions:

1. Preheat your oven to 375F. Line a cupcake tin with cupcake liners.
2. If you are cooking your vegetables, go ahead and saute them up first. If using raw vegetables, skip this step.
3. Whisk the spices, chickpea flour, nutritional yeast, baking powder, and water until full combined and no lumps remain (the batter will be runny). Fold in the vegetables.
4. Divide the batter amongst the cupcake tin. Bake for 35-45 minutes (I have noticed time definitely varies!) or until cooked through. I always use the toothpick test!
5. Remove from the oven and allow to cool completely. Store in an air-tight container. Enjoy!

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