Chickpea Omelette Muffins
Ingredients
- 1/2 yellow onion
- 3 cloves of garlic
- 2 bell peppers
- 1 cup baby spinach
- 8 oz cherry tomatoes
- 1 cup sliced mushrooms
- 1 tbsp extra virgin olive oil plus more for greasing
- 1 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1/2 tsp paprika
- 1 tsp pink sea salt
- 1 tsp baking powder
- 2 cups water
- pink sea salt and black pepper to taste for veggies
Instructions
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Preheat oven at 400 degrees Fahrenheit.
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Start by prepping all veggies: Julienne bell peppers, thinly slice mushrooms and measure out 1 cup, half cherry tomatoes, thinly dice yellow onion, mince garlic, and thinly slice baby spinach.
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Place cast iron pan on stove-top and drizzle olive oil over it. Turn stove on medium-high heat and bring oil to a heat. Add diced onion and minced garlic. Sauté for 1-2 minutes until onion begins to translucent. Toss in mushrooms and bell peppers and sauté for about 2-3 minutes until bell peppers start to slightly soften and mushrooms start to slightly brown. Stir in halved tomatoes and continue to saute for 1-2 minutes until tomatoes start to soften a bit. You want veggies to cook a bit to get juices flowing and flavors running. You don't want to overcook them since they will be baked within the omelette muffins. Sprinkle veggies with salt and pepper to taste if desired. Remove veggies from heat and set aside.
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In a large mixing bowl, combine chickpea flour, nutritional yeast, turmeric, curry powder, cumin, paprika, baking powder and pink sea salt. Whisk dry ingredients together. Once all dry ingredients are well combined, pour in water and continue to whisk until batter is formed and there are no traces of flour. Fold in cooked veggies and baby spinach and continue to whisk until these are well combined.
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Generously grease a 6 tin muffin pan. Pour batter into muffin pan filling to the top of each mold. Careful to not over fill so that batter doesn't overflow as you transport pan into oven. Bake omelette muffins for 25 minutes.
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Turn oven off but do not open oven door. Allow muffins to remain in closed oven for another 10 minutes.
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Remove muffins from oven and let them cool-down for another 10 minutes.
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Remove muffins from pan. Use a table knife if needed to help pop them out. Place on cooling rack and allow muffins to continue to cool-down for another few minutes.
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Serve and enjoy! Store any leftover Chickpea Omelette Muffins in the fridge for 3-5 days.
Recipe Notes
Tips and Substitutions:
- Switch up your veggies and get creative- you can use any other veggies you wish for this recipe. Shredded zucchini, shredded Carrots, kale, black olives, etc. are all great to add to these muffins.
- Get creative with other toppings too- If these don't have to be vegan or vegetarian, add some bacon, chicken, and/or cheese for added protein and flavor.
- Careful to not overfill when pouring batter into muffin pan- you don't want the batter to spill as you transport pan to oven.
- When muffins are done baking, turn oven off but do not open the door- this will cause the heat to quickly exist the oven and for the muffins to rapidly flatten. Instead, keep in the oven for another 10 minutes to allow heat to slowly exist as the oven cools-down. This will result in more dense and fluffier muffins.
- Place muffins on cooling rack for the last few minutes- this will allow the muffins to cool-down all around completely releasing any excess moisture.