Ingredients

• Ingredients Units USM Scale 1x2x3x 1 3/4 cups chickpea flour (aka, garbanzo bean flour, gram flour) 1/4 cup nutritional yeast, optional 1 teaspoon baking powder 1 teaspoon garlic powder 1 teaspoon dried basil 3/4 teaspoon mineral salt or black salt (see notes) 2 cups water 1 cup corn (frozen, fresh, or canned) 1 large red bell pepper (1 cup), finely diced 1 jalapeno, finely diced 1/4 red onion or medium shallot, finely diced handful of baby kale or spinach, roughly chopped chives, to garnish (optional)

Preparation

• Instructions Preheat oven to 375 degrees F. If not using a non-stick muffin tin, lightly grease with oil (see notes) or use muffin liners. Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, bell pepper, jalapeno, onion, and baby greens, mix to combine. Scoop: Using a 1/4 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives. Bake: Place in the oven, on the center rack, and bake for 35 – 45 minutes (depending on the veggies used). Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely. Remove from oven, turn out frittatas, and place on a cooling rack to cool. Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in a toaster oven or microwave. Makes 12