Egg-free & Dairy-free Frittata Cups

Ingredients

• 1 cup garbanzo bean flour
• 1 Tablespoon nutritional yeast
• 1 teaspoon sea salt
• 1/4 teaspoon dried thyme
• ¾ cup rice milk
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 large cloves garlic, minced
• 3 cups spinach
• 2 roasted red bell peppers

Instructions

1. Preheat your oven to 350 degrees F.
2. In a mixing bowl combine the flour, nutritional yeast, salt, thyme, rice milk, lemon juice, 1 Tablespoon of the olive oil, and the diced red bell peppers. Mix and set aside.
3. Over medium heat in a saute pan, heat the remaining Tablespoon of olive oil and add the diced onions. Cook until they’re softened, 2-3 minutes. Next add in your garlic and frequently stir until it’s fragrant, around 1 minute. Finally, add in your spinach and cook until it’s wilted, stirring frequently. Add in this cooked mixture to your mixing bowl and stir well to combine all of the ingredients.
4. Spoon into a greased muffin tin.
5. Cook 20-25 minutes, or until the edges are golden and the center is set. Allow them to cool for five minutes in the pan. Then, take a knife and loosen the edges and pop them out. Serve warm, or keep refrigerated in an air-tight container for 2-3 days.