These are delicious. They are great for breakfast or brunch and would be special for any holiday. They are also good at room temperature and could be used as finger food at a party.

Mini Vegan Spinach Frittatas – License photo

Yield: 12 mini frittatas


  • 1 red bell pepper, de-seeded and chopped
  • 1 small onion, chopped
  • 3 cups spinach, washed and chopped
  • 1 tablespoon oil

ingredients for the batter:

  • 8 tablespoons chickpea flour
  • 10 tablespoons non-dairy milk
  • 1 cup water
  • 6 tablespoons vinegar
  • 1 small onion, chopped
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon each salt and pepper
  • pinch cayenne, (optional)


  1. Pre-heat the oven to 375°F / 190°F.
  2. Spray a 12 cupcake pan with oil.
  3. De-seed and chop the bell pepper.
  4. Chop the onion.
  5. Wash and spin dry the spinach
  6. Remove the large stems from any spinach leaves and roughly chop, placing in a large bowl until ready to use.
  7. Mix the batter ingredients in a blender.
  8. Heat the oil in a frying pan.
  9. Add the red pepper pieces and sauté until soft.
  10. Add the onion pieces and sauté until they are transparent.
  11. Remove from the heat and add to the spinach.
  12. Mix well.
  13. Add the batter to the spinach and again mix well
  14. Using a spoon, fill each of the cupcake wells with the batter. It will not expand so you can fill them 3/4 of the way up.
  15. Place in the oven to bake for 15-20 minutes. They are done when the batter has set and the frittata is firm to the touch.
  16. Remove from the oven.
  17. We served the frittatas on an English muffin with sliced tomato.


This is a double of my normal “chickpea frittata” recipe. I usually make 1 large potato frittata in a cast iron skillet. I prepared a single version and the vegetables, and found that there was not enough of the frittata batter, so made a 2nd portion which turned out to be perfect for 12 mini frittatas, cupcake sized.