Potato & Tomato Frittata Bites

Mini frittatas made with potatoes, tomatoes, and herbs, providing a protein-rich and portable lunch option.

Ingredients

• 1 cup diced, pre-cooked Potatoes
• 1/2 cup diced Tomatoes
• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 2 tbsp Nutritional Yeast
• 2 tsp Olive Oil
• 1/2 tsp Dried Oregano
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. If potatoes aren't already cooked, steam or boil them until tender, then dice.
3. Heat olive oil in a skillet over medium heat. Sauté diced potatoes for 5 minutes.
4. Add diced tomatoes and cook for another 2 minutes.
5. In a bowl, whisk together chickpea flour, water, nutritional yeast, oregano, garlic powder, onion powder, salt, and pepper until smooth.
6. Pour the chickpea flour mixture over the potatoes and tomatoes in the skillet.
7. Stir to combine, then immediately spoon the mixture into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 20-25 minutes, or until the frittata bites are set and lightly golden.
9. Let cool slightly in the tin before removing. Serve warm or at room temperature.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian,vegan

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 6

Meal Type: lunch