Potato Broccoli Mini Frittatas
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  • 1½ cups sliced mushrooms (4 oz.)
  • 11¼ cups chopped red potatoes (6 oz.)
  • 1½ cup chopped red bell pepper
  • 1¼ cup chopped red onion
  • 14 cups frozen broccoli florets, thawed and coarsely chopped
  • 11½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 12 tablespoons flaxseed meal
  • 11 cup chickpea flour
  • 12 tablespoons nutritional yeast
  • 11 teaspoon baking powder
  • 11 teaspoon dried dill weed
  • 1¼ teaspoon ground turmeric
  • 1 Freshly ground black pepper, to taste
  • 1 Chopped fresh herbs, such as chives, tarragon, or parsley (optional)Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups.
  • 1 In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in broccoli.
  • 1 Meanwhile, in a medium bowl stir together milk and flaxseed meal; let stand 5 minutes.
  • 1 Stir vegetable mixture and the next five ingredients (through turmeric) into milk mixture. Spoon about ⅓ cup into each muffin cup.
  • 1 Bake 25 minutes or until center seems set. Let stand in muffin cups on a wire rack 5 minutes. Remove from cups. Serve warm. Season with black pepper and sprinkle with fresh herbs, if using.



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