Mushroom & Spinach Mini Frittata Cups (Egg‑Free)

Ingredients

• 1/2 cup chickpea flour
• 1/2 cup water
• 1/2 cup mushrooms, diced
• 1/2 cup fresh spinach, chopped
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1/4 tsp black pepper
• 1/4 tsp sea salt

Instructions

1. 1

   Preheat oven to 190°C (375°F) and lightly grease a muffin tin.

2. 2

   Sauté mushrooms in olive oil until softened, then add spinach and cook until wilted.

3. 3

   In a bowl, whisk chickpea flour with water, nutritional yeast, black pepper, and sea salt.

4. 4

   Fold the sautéed vegetables into the batter.

5. 5

   Spoon batter into muffin cups and bake 12‑15 minutes until set and lightly golden.

6. 6

   Cool slightly before removing and serving.