What to do with all those its and pieces leftover from unused ingredients? Make mini frittatas. Frittatas are one of the best ways to use up all those ingredients leftover from other meals.
For instance, I had some kale, part of a red pepper, half an onion and some cherry tomatoes. There was not really enough for soup, but enough to make some mini chickpea frittatas. These are great for batch cooking. I made them in a bakery size tin (6 well), however, you could use a 12 well tin as well. They came out perfect, light and airy. You could call them savory muffins.
Need something quick for breakfast? These are perfect. They are great at room temperature, loaded with protein and nutrient rich veggies. They are easy to change up anytime. Just use what little bits and pieces you have leftover from other recipes.
- 1/2 large onion, diced
- 1/2 c red bell pepper, diced
- 1 c kale, chopped
- 1/2 c tomatoes, cherry, quartered
- 1 tbsp garlic cloves, minced
- 2 tbsp vegetable broth
Combine all ingredients into a large pan over medium-high heat. Cook until veggies have softened and onions are translucent. Set aside.
Preheat oven to 375 degrees.
- 1 c chickpea flour
- 2 tsp baking powder
- 2 tsp savory blend
- 3 tbsp nutritional yeast
- 1/4 tsp black salt
- 1/4 tsp turmeric
Whisk together all dry ingredients until they are well combined. Set aside.
- 1 c water
- 1 lemon, juiced
Pour wet ingredients into dry ingredients and whisk thoroughly. Stir veggie mixture into chickpea mixture. Make sure it is combined completely.
Pour into muffins tins.
Bake for 20-25 minutes, until a toothpick inserted comes out clean.
Serve. Eat. Enjoy.
Note: These are great serve for part of a brunch, or any other meal.