Vegan Rosemary Mini Frittatas

Breakfast has pretty much always been my favorite meal of the day.

Some might consider it a problem that I go to sleep already thinking about breakfast the next day, but I like to think that I just have a healthy enthusiasm for eating 😉

Unfortunately, my breakfasts during the week are pretty dull; oatmeal, yogurt, maybe an egg sandwich if I’m looking to mix it up. If I don’t do any meal prep during the week, it’s usually it’s just whatever I can grab on my rush out the door on my way to the train.

So on the weekends, I love taking the opportunity to try out some new yummy breakfast recipes. And if it’s something I can save and enjoy throughout the week, even better!

These vegan rosemary frittatas are my favorite. They’re easy to make, taste delicious, and are actually good for you. Plus, you can use pretty much any veggies you have on hand and give it a unique flavor every time.

In mine, I used asparagus, carrots, red bell pepper, and tomatoes but broccoli, corn, zucchini, onions, garlic, or leafy greens would all taste great as well.

When it comes to nutrition, these yummy vegn frittatas really shine.

Chickpea flour brings plenty of protein and fiber to every bite. Each cup provides 10 grams of fiber and 21 grams of protein.

Rosemary adds a deep, full flavor to these each of these mini frittatas while nutritional yeast adds a cheesy flavor, plus some protein and B-vitamins.

Plus, these frittatas are all gluten-free and vegan, so you can serve these up and everyone can enjoy, regardless of whatever dietary restrictions are in the mix!

Print Recipe

Vegan Rosemary Mini Frittatas

These mini vegan frittatas are the perfect breakfast food: they're vegan, gluten-free, super satisfying, and easy to take on the go.

Course

Breakfast

Prep Time

10 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

• 2 cups chickpea flour
• 1 1/2 cup water
• 2 cups mixed veggies, chopped
• 1/4 tsp baking powder
• 2 tbsp olive oil
• 1/8 tsp salt (or to taste)
• 1/4 cup nutritional yeast (sub grated parmigiano reggiano for non-vegan)
• 1 sprig fresh rosemary or 1 tsp dried rosemary

Course Breakfast Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients 2 cups chickpea flour 1 1/2 cup water 2 cups mixed veggies, chopped 1/4 tsp baking powder 2 tbsp olive oil 1/8 tsp salt (or to taste) 1/4 cup nutritional yeast (sub grated parmigiano reggiano for non-vegan) 1 sprig fresh rosemary or 1 tsp dried rosemary

Instructions

1. Preheat oven to 375 F.
2. Mix together all ingredients except olive oil in a large bowl.
3. Use olive oil to grease muffin tin, then pour batter evenly into muffin cups.
4. Bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes, then use a fork or knife to gently remove vegan frittatas from muffin tin. Serve warm and enjoy.

Recipe Notes

You can use any combination of veggies you'd like. I used a mix of carrots, asparagus, tomatoes, and red bell peppers in mine.

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