Baked Mini Vegetable Frittata

Baked mini vegetable frittata – vegan, gluten-free and protein-rich frittatas made with chickpea flour, assorted vegetables and spices. Perfect energising breakfast, on-the-go snack or to pack in kids’ lunchbox.

A twist to the classic Italian savoury dish is this mini frittata made with gluten free flour, varieties of vegetables and herbs. An interesting part is that these are baked in the oven instead of cooking on a cast iron skillet.

Vegan frittata also called savoury muffins are a great way to make fussy kids eat their healthy meals as you can sneak in many vegetables. The shape, size and texture of these easy vegetable frittatas are so enticing and interesting that kids end up finishing their plates rather than finding hidden vegetables!

Vegetable Frittata Recipe Variations

Whole milk or cream can be substituted for water to get fluffier and soft 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.

Ingredients

Vegetables: I have used courgettes/zucchini, carrot, bell pepper/capsicum and spinach. You could use any vegetables that you have in hand.

Spices and Raising agent: ground black pepper, salt, dried oregano are used here. Add jalapeno/green chillies to make these 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: Chickpea flour has been used to make gluten free vegetable frittata.

Liquid: I have used olive oil to cook vegetables and to grease muffin tin cavities. You can swap any cooking oil for olive oil. Water has been used to make chickpea flour batter.

How to make frittata with vegetables?

1. Combine chickpea flour, salt, black pepper, oregano, baking powder and mix well.

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 1.5 tablespoon olive 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. Check seasoning and adjust if necessary.

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.

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

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?

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