Broccoli Chickpea Frittata Cups

These plant-based frittata cups are a protein-packed, veggie-filled twist on a classic favorite. Made with chickpea flour, broccoli, spinach, and a creamy cashew “cheese” sauce, they’re baked to perfection and ideal for meal prep. A great choice for a wholesome breakfast or snack on the go.

Ingredients

• 1 cup Broccoli, chopped into small pieces
• 1/2 cup Spinach
• 1/4 cup Chives, thinly sliced
• 1/4 cup Red Onion, diced
• 2 cups Chickpea Flour
• 1 tsp Baking Powder
• 1/3 cup Nutritional Yeast
• 2 Tbsp Extra-Virgin Olive Oil
• 1/2 tsp Black Pepper
• 1 tsp Sea Salt
• 1/2 Tbsp Turmeric Powder
• 1/2 tsp Dried Oregano
• 1 tsp Paprika

For the “Cheese” Sauce

• 1 cup Almond Milk
• 3/4 cup Water
• 1/2 cup Cashews
• 3 Garlic Cloves
• 1 Tbsp Melted Coconut Oil
• 1 Tbsp Miso Paste
• 2 Tbsp Nutritional Yeast
• Juice of 1 Lemon

Directions

Soak cashews for 4 hours prior or overnight before beginning this recipe.

1. Preheat oven to 375 F and prepare your muffin tray, lightly grease the cups with a little bit of coconut oil so the frittatas don’t stick.
2. Drain water from cashews and add to a blender along with all other ingredients for the “cheese” sauce. Blend until smooth, and set aside.
3. Add all other ingredients to a large bowl, reserving some veggies for later, and mix to combine. Pour the blended “cheese” sauce into the large bowl and mix until everything is evenly combined and there are no chickpea flour clumps.
4. With a 1/3 cup, scoop the batter into the greased muffin tray filling all 12 cups. Top with extra remaining veggies, salt, and pepper.
5. Place in the oven, on the centre rack and bake for 30-35 minutes. After the 35 minute mark, stick a toothpick into the centre of a muffin, if it comes out clean, the frittatas are ready. If not, place back into the oven for an additional 2-5 minutes. The frittata will firm up as they cool so if the middle is a little undercooked after those additional minutes, that is normal.
6. Remove from the oven, let them sit for 5-10 minutes and place on a cooling rack. Store in a tightly sealed container in the refrigerator for up to 5 days.