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Yay, these savory omelette muffins are easy and fun to make. You can put any of your favorite veggies in it as well. The more colors the better! Can also be enjoyed at any time of the day.
Curious to try it out? Here’s the recipe:
Ingredients
- Vegetable Mix
- 1 small onion, minced
- ½ red bell pepper, diced
- 1 medium carrot, diced
- 2 Tbsp olives, diced
- 1 cup chopped kale
- 1 Tbsp olive oil
- Chickpea Muffin Mix
- 1 cup chickpea flour
- ½ cup non-dairy milk
- ¾ cup water
- 2 Tbsp olive oil
- ¼ tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 1½ tbsp apple cider vinegar
- 1 tsp mustard
- 3 Tbsp nutritional yeast
- ½ tsp turmeric
- ¼ tsp black pepper
- vegan cheese, for topping
Instructions
After heating your medium sized pan with one 1 Tbsp of olive oil, sauté onions, bell peppers and carrots in it for around 3 minutes until soft.
1. Add kale and olives and cook for another 2 minutes.
2. Set aside and let the pan cool down.
For the Chickpea Muffin:
- Preheat the oven to 450F (230C), prepare to grease a muffin tin.
- In a medium-sized bowl, mix the chickpea flour, soy milk and water.
- Mix in the remaining ingredients.
- Evenly fill the sautéed veggies in the muffin tins and then fill the chickpea flour mixture over them.
- Stir the veggies and batter together with a fork so the veggies don’t stick at the bottom.
- Place some vegan cheese on top of each muffin mix.
- Bake. After 15 minutes, lower the temperature to 430F and bake for another 15 minutes.
- Let them cool down for a few minutes then feel free to use a knife around the edges and remove the muffins from the tin.
- Taste best warm but can be stored in an airtight container in the fridge for around 5 days. Freeze them up to a month. Always warm them up before eating!
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