Mushroom and Kale Frittata

This veggie-loaded, egg-free frittata makes a lovely breakfast or lunch. So good and so healthful!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F.

Step 2

Whisk together ground flax seeds and water in a medium bowl. Let sit for 10 minutes. Add mushrooms, kale, green onions, leek, sun-dried tomatoes, nutritional yeast, garbanzo bean flour and garlic powder and mix well.

Step 3

Scoop frittata mixture into lightly-oiled muffin tins (see note) and top with chopped tomatoes and oregano.

Step 4

Bake for 30- 35 minutes until starting to set. Remove from oven, loosen sides with a knife and cool for 10 minutes. Remove from tins with a spoon and place on a cooking rack. They will continue to firm up as they cool.

Step 5

Note: Frittata can also be made in a medium baking dish. Add an additional 10 minutes to baking time.

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