Morning Muffins (or Chickpea Frittata)

From the kitchen at Vallecitos Mountain Retreat Center

By Katie Gall and Jack Egbar

Serves 6-12 (makes 12 muffins)

Ingredients for batter (“eggs”) – combine all:

1 ½ cups chickpea flour

½  cups aqua fava (frothed to a peak)

5 ½ cups water

¼  Tbsp. baking powder

½  Tbsp. turmeric

½  tsp. salt

¾  Tbsp. nutritional yeast

Veggies (Optional):

4 Tbsp. roasted red pepper (minced)

¾ cup sautéed spinach

4 Tbsp. asparagus (raw, thinly sliced)

Instructions:

1. Preheat oven to 400F
2. Coat muffin tin with non-stick cooking spray.
3. Place following amount veggies in each compartment, if using:

1 tsp. roasted red pepper (minded)

1 Tbps. sautéed spinach

1 tsp. asparagus (raw, finely sliced)

4. Top with batter (batter will be thin).
5. Bake for 30 minutes or until the borders are golden and the center is set.
6. Insert a toothpick into the center. If the toothpick comes out clean the muffins are set.

“Serve with” suggestions:

Balsamic mixed greens

Garlic butter