1teaspooncurry powdersubstitute turmeric or Italian seasoning
FOR THE FILLING
1tablespoonextra virgin olive oil
1mediumred onionthinly sliced
1mediumcarrotgrated
1clovegarlicgrated
1½cups(200grams)frozen peassubstitute cauliflower, broccoli, or your favorite vegetable
½teaspoonsalt
Heat 1 tablespoon extra virgin olive oil in a skillet. Add 1 medium red onion (thinly sliced), 1 medium carrot (grated), 1 clove garlic (grated) and sauté on medium heat for 4 minutes.Add 1½ cups frozen peas and 3 tablespoons of water, and season with ½ teaspoon salt.Cook for 5 to 10 minutes or until the peas are tender.
In the meantime, preheat the oven to 370°F or 190°C.Line your 12-muffin tin with muffin liners.Or you can use 12 pieces of parchment paper cut into 5×5 inches or 12×12 cm squares.
To a mixing bowl, add 1½ cups chickpea flour, 1½ cups water, 2 tablespoons extra virgin olive oil, 3 tablespoons nutritional yeast, ½ teaspoon salt, 2 twists black pepper, 1 tablespoon baking powder, and 1 teaspoon curry powder.Blend with an immersion blender until smooth. You can also do this in a standing blender.
Stir in the cooked vegetables.Tip: Make sure there’s no liquid in the pan with the veggies.
Transfer the batter to the muffin tin and bake at 370°F or 190°C for 25 to 30 minutes.
Let the chickpea frittata muffins cool down on a cooling rack for about 20 minutes before eating them.