Chickpea Frittatas

Method

Preheat the oven to 375°F.

Add the chickpea flour, nutritional yeast, baking powder, and dried basil to a mixing bowl and whisk to combine.

Then add the water and whisk well until the batter is nice and smooth.

Next, add the garlic and corn along with the red bell pepper, jalapeño, shallot, tomato, and spinach or rehydrated WYW Veggie Blend. Sprinkle in the black salt if using. Stir to combine.

Using a silicone muffin tray, evenly distribute the batter. Place the tray in the oven and bake for 30-40 minutes. They will rise, but not too much.

Allow them to cool for about 15 minutes before pulling them out of the tray. They will firm up as they cool, so be patient or they will fall apart!