Mini Vegan Zucchini Corn Frittatas Mini Vegan Zucchini Corn Frittatas- Made with less than 10 ingredients, these mini frittatas are perfect for a protein packed snack or meal! Have y’all jumped on the chickpea flour train yet? It’s one of my favorite flours to cook with because it is such a great source of nutrition.Packed with protein, iron, and fiber, it’s perfect for creating well rounded meals and snacks.Besides it’s fantastic nutrition stats, I also love chickpea flour because it’s allergen-friendly and has a unique starchy quality that makes it a great binder in egg-free and gluten-free recipes.

I often use it in my veggie burgers and meatless loafs because it does such a great job holding everything together.It also works beautifully to recreate an egg-like texture for vegan frittatas or omelets.If you’ve made my Chickpea Frittata with Roasted Red Pepper Sauce then you know what I’m talking about.

I actually prefer it over an egg-based frittata.It’s not as greasy and the texture is slightly more dense.How do you make a vegan frittata? Once you have your chickpea flour selected (my go-to is Bob’s Red Mill because it’s certified gluten-free and always produces a smooth and creamy texture) it’s as simple as combining that with water, olive oil and salt.

After you whisk together a smooth batter, you can stir in your desired mix-ins.In this case, we’re going for shredded zucchini, sweet corn kernels and finely chopped red

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