Mushroom & Spinach Mini Frittata (Egg‑Free)
Savory bite‑size frittatas made with chickpea flour, packed with mushrooms and spinach.
Total
22 min
Prep
10 min
Cook
12 min
Serves
2
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Recipe serves 2
Ingredients
- 80 g Chickpea flour
- 120 ml Water
- 100 g Mushrooms, sliced
- 50 g Fresh spinach
- 1 tbsp Olive oil
- 1 tbsp Nutritional yeast
- ¼ tsp Garlic powder
- ¼ tsp Salt
Instructions
- 1
Preheat oven to 180°C (350°F) and grease a muffin tin.
- 2
Sauté mushrooms and spinach in olive oil until wilted; set aside.
- 3
Whisk chickpea flour, water, nutritional yeast, garlic powder, and salt into a smooth batter.
- 4
Fold the vegetables into the batter, pour into muffin cups, and bake 10‑12 minutes until set.
- 5
Cool slightly before removing; serve warm.
Nutrition per serving
Calories
210
11% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 18 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 340 mg |
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