Baked mini vegetable frittata – vegan, gluten-free and protein rich frittatas made with chickpea flour, assorted vegetables and aromatic spices. Perfect for breakfast, a convenient on-the-go snack or to pack in kids lunchboxes.
This baked vegetable frittata is a creative twist on the classic Italian savoury dish. The best part is that these frittatas are baked in the oven rather than cooked on the stovetop in a cast-iron pan.
Vegan frittata, also called savoury muffins, is a great way to encourage fussy kids to eat their healthy meals, as you can sneak in different types of vegetables. Their appealing shape, size and texture make these easy vegetable frittatas so tempting that kids often finish their plates without even noticing the hidden vegetables!
Notes on Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegetables: I used courgettes/zucchini, carrot, bell pepper/capsicum and spinach. You could use any vegetables that you have on hand.
Spices and Raising agent: ground black pepper, salt, dried oregano are used here. Add jalapeno/green chillies to make this baked vegetable frittata spicier. You could add a little ground cumin for added flavour. A pinch of baking powder has been used to make baked frittatas light and fluffy.
Flour: gluten free chickpea flour was used in this recipe.
Liquid: I have used olive oil to cook vegetables and to grease the cavities of a muffin tin. You can substitute it with any cooking oil that you use regularly in your kitchen. Water was used to make chickpea flour batter.
How to make vegetable frittata?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
1. In a bowl, combine chickpea flour, salt, black pepper, oregano and baking powder.
2. Gradually add water and whisk until chickpea batter is of flowing consistency and lump free. Set the batter aside.
3. In a pan/ skillet, heat oil over medium heat. Once the oil is hot, add vegetables and cook until soft.
4. Transfer cooked vegetables to chickpea flour batter and mix until well combined.
5. Grease mini muffin tin cavities with oil or vegan butter and fill them with the prepared batter.
6. Put the baking dish in the preheated oven and bake them at 180 C for 20-25 minutes or until they turn a light golden colour.
Enjoy delicious and protein-rich baked mini vegetable frittata.
Variations and Substitutions
Whole milk or cream can be substituted for water to get fluffier and softer frittatas. For the vegan version, any plant-based milk can be used.
You could use any veggies that you have in the fridge. It is a great way to use up leftover roasted vegetables.
Fresh herbs such as dill, coriander, basil or dried thyme and rosemary
Jalapenos or green chillies could be used to spice up the frittatas.
You could use a combination of cheese and different vegetables to satisfy picky eaters.
Add pumpkin/sunflower or hemp seeds for additional nutrients.
I have used just green pepper but you could use yellow and red bell pepper as well to make frittata colourful.
How to serve frittatas?
These mini vegetable frittata make a great breakfast option.
Perfect to serve as an after-school snack for kids.
Great to pack for road trips, picnics or as an on-the-go snack.
Serve it as a light dinner along with a simple chickpea salad, mango avocado salad or sprouted mung bean salad.
These are perfect to pack for kid’s lunch box with jeera biscuits or butter coconut biscuits or with date bars.
Can you freeze frittata?
Yes, these chickpea flour frittatas are freezer-friendly and certainly makes a perfect make-ahead breakfast or snack. Wrap individual vegetable frittata in a cling film/food wrap and then store in zip-lock bags or freezer-friendly containers. Ensure to thaw them completely in the fridge before reheating. Frittatas stay good for 3 months if stored properly.
Storage
Fridge: Leftover frittatas can be stored in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, heat them in a microwave-safe container in the microwave until piping hot.
Notes
Baking time may vary depending on the size of the tin, so adjust it accordingly.
Adjust seasoning to your taste.
Ensure not to skip baking powder to prevent frittatas from being dense.
FAQ
Check the doneness of the frittata by inserting the toothpick. They are well-cooked if the pick comes out clean or with a few crumbs sticking to it.
Frittata does not have a pie crust whereas quiche has a crust base.
Quiche takes longer to cook compared to the frittata.
Frittata is an Italian savoury dish that resembles an omelette. It is made by combining egg mixture, flour and varieties of vegetables or meat and cooked on an iron pan.
More Vegan Breakfast Recipes
Nutella Crepes with Strawberries: Classic French crepes that are thin, delicate, and lacy pancakes filled with nutella, nuts and strawberries.
Millet Dosa: Vegan and gluten-free savoury crepes that make a healthy, nutritious and diabetic-friendly breakfast.
Millet Porridge: Nutritious and filling dish made with just 6 ingredients. It is a naturally gluten-free and vegan breakfast.
Flaxseed Porridge: Vegan, low-carb and gluten-free porridge that is easy to make, healthy, comforting and nutritious.
Savoury Oats Porridge: vegan and healthy and easy to make dish loaded with vegetables and flavourful spices that gets ready in 15 minutes.
KEEP IN TOUCH
Do let me know if you make this gluten free breakfast baked mini vegetable frittata. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Vegetable Frittata
Equipment
- 1 Spoon
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 tablespoon oil
- 1 cup (or) 135 gms (or) ½ courgettes/zucchini chopped
- ½ cup (or) 71 gms (or) 1 small green bell pepper/capsicum chopped
- ½ cup (or) 66 gms (or) 1 medium size carrot grated
- ½ cup (or) 35 gms spinach chopped
- 2 cups (or) 300 gms chickpea flour
- 2 cups (or) 500ml water adjust to get right consistency
- 1 teaspoon baking powder
- salt
- 1 teaspoon black pepper adjust to taste
- 1 teaspoon dried oregano
Instructions
- In a pan heat 2 tablespoon oil on medium-high heat.2 tablespoon oil
- Once oil is hot, put 1 cup (or) 135 gms (or) ½ courgettes/zucchini, ½ cup (or) 66 gms (or) 1 medium size carrot, ½ cup (or) 71 gms (or) 1 small green bell pepper/capsicum and saute for 5 minutes until half done.1 cup (or) 135 gms (or) ½ courgettes/zucchini, ½ cup (or) 71 gms (or) 1 small green bell pepper/capsicum, ½ cup (or) 66 gms (or) 1 medium size carrot
- Now mix in ½ cup (or) 35 gms spinach, salt and saute for 5 more minutes until vegetables are well cooked.½ cup (or) 35 gms spinach
- In a deep bottomed bowl, add 2 cups (or) 300 gms chickpea flour, salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon baking powder and mix well.2 cups (or) 300 gms chickpea flour, 2 cups (or) 500ml water, 1 teaspoon baking powder, salt, 1 teaspoon black pepper, 1 teaspoon dried oregano
- Now mix in cooked vegetables, add 2 cups (or) 500ml water gradually and whisk until you get a lump free batter.
- Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.
- Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
