Vegan curried mini frittatas

I’ve never liked eggs, so this is definitely not something I miss now that I eat plant-based alkaline. But a lot of people do miss this acidic typical breakfast food. And during health coaching sessions a lot of people ask what can they eat for breakfast.

First of all breakfast food can be any food. You can eat salad for breakfast, you can eat vegetable soup for breakfast. It’s only in the “west” that bread, eggs and bacon are a typical breakfast. In other countries you’ll find mostly rice dishes and soups.

But for those who really miss eating eggs in the morning, this recipe can be a great replacement.

Vegan curried mini frittatas

It’s amazing how these come out with a real sort of egg structure. The secret ingredient giving it an egg-like texture is chickpea flour.
According to chickpea flour is high in fiber, high in protein, and is lower in carbs and calories than traditional wheat flour. One cup (92 grams) of chickpea flour contains 21 grams of protein. It is a good source of folate, containing seven times the amount in whole wheat flour and more even than enriched all-purpose flour.

For this recipe we use 2 cups of chickpea flour which makes 12 mini frittatas. 1 boiled egg (50 grams) has 6 grams of protein. Eating 2 mini fritttas will give you 7 grams of protein and that is just the chickpea flour. We are adding veggies too so there is more in that.

I love when things have lots of flavor so I made a curried version. Soon I will post another version I made before but didn’t take any pictures of, so I will need to make another batch.


Preheat oven on 400F

Grease muffin tray with some olive oil, coconut oil or vegan butter.

Combine and mix dry ingedients in a bowl
2 cups chickpea flour
2 teaspoons of curry powder
2 teaspoons of toasted cumin seeds
1 teaspoon Salt

3 cloves of garlic
1 chopped onion
1 chopped bell pepper
4 chopped kale leaves without stems
Add salt and pepper to taste (we added some fresh habanero pepper)

Add 2 1/2 cups of water to the dry ingredients and mix well. Add the stirfried veggies and 1 chopped tomato

Scoop mixture in muffin tray and put it in the oven for about 30 min. Check if the inside is not too wet. Otherwise add 10 min more of baking. 

Take them out oven and let them rest for 10 min before transferring the mini frittatas to a cooling rack.

Enjoy your breakfast!

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