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Preheat Your Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
Prepare the Chickpeas: In a large bowl, lightly mash the chickpeas with a fork or potato masher, leaving some whole for texture.
Sauté the Vegetables: In a skillet over medium heat, add olive oil. Sauté the diced red bell pepper and red onion for about 5 minutes until softened. Add the chopped spinach and cook until wilted.
Mix the Eggs: In a separate bowl, whisk the eggs. Add garlic powder, salt, and black pepper.
Combine Ingredients: Add the sautéed vegetables, halved cherry tomatoes, and crumbled feta cheese to the bowl with the chickpeas. Pour in the whisked eggs and mix well.
Fill the Muffin Tin: Divide the mixture evenly among the muffin cups. Sprinkle chopped fresh parsley on top if desired.
Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are set and slightly golden on top.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Kitchen Equipment Needed
Large mixing bowls
Whisk
Muffin tin (12-cup)
Skillet
Fork or potato masher
Measuring cups and spoons
Tips and Shortcuts
Pre-Chopped Veggies: Save time by using pre-chopped vegetables from the store.
Canned Chickpeas: Rinse canned chickpeas thoroughly to reduce sodium content.
Make Ahead: Prepare the mixture the night before and bake in the morning for a quick breakfast.
Recipe Swaps and Variations
Vegan Option: Substitute eggs with a chickpea flour batter (1 cup chickpea flour + 1 cup water).
Different Veggies: Use any vegetables you have on hand, such as zucchini, mushrooms, or kale.
Cheese Variations: Swap feta for cheddar, goat cheese, or your favorite cheese.
Storing Leftovers
Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or enjoy cold. These muffins can also be frozen for up to 2 months. To freeze, wrap each muffin in plastic wrap and store in a freezer-safe bag.
Food and Drink Pairings
Chickpea Frittata Muffins pair wonderfully with a variety of sides and beverages:
Side Dishes: Serve with a fresh green salad, avocado toast, or roasted sweet potatoes.
Drinks: Enjoy with a glass of freshly squeezed orange juice, a smoothie, or a cup of herbal tea.
Frequently Asked Questions (FAQ)
Q: Can I make these muffins without cheese? A: Yes, you can omit the cheese or use a dairy-free alternative.
Q: How do I prevent the muffins from sticking to the tin? A: Make sure to grease the muffin tin well or use silicone or paper liners.
Q: Can I use dried chickpeas instead of canned? A: Yes, cook dried chickpeas according to package instructions before using them in the recipe.
Q: What’s the best way to reheat these muffins? A: Reheat in the microwave for about 30 seconds or in a 350°F (175°C) oven for about 10 minutes.
Conclusion and Call to Action
We hope you enjoy making and savoring these nutritious and delicious Chickpea Frittata Muffins. They’re a versatile and healthy option perfect for any meal of the day. Don’t forget to share this recipe with your friends and family. If you loved this recipe, be sure to subscribe to our blog for more mouthwatering recipes and cooking tips. Happy cooking!
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