Are you looking for something new and delicious to make for brunch? Give these soyrizo frittatas a try!
Sunday is my day I spend making a yummy brunch to enjoy with the family. Sometimes I plan ahead and buy ingredients the day before to make something special I’d been craving or wanting to try. However, sometimes our weekends are so busy I either forget or just don’t get the time to make it to the store.
Last week was one of those weekends. Sometimes these are the best because I am able to go through my refrigerator, and not only be creative, but I’m able to use bits of things from throughout the previous week which may otherwise get wasted. That’s how I ended up with these frittatas.
I was laying in bed Sunday morning and was thinking about what I could make for brunch. The night before I’d remembered I had some soyrizo and thought I could scramble it like I have in the past. I didn’t have any Veganegg, or tofu, so that left me with chickpea flour, which is a wonderful option for both omelets and frittatas.
I’d made chickpea flour omelets a couple times recently, and frittatas sounded great! Frittatas have always been one of my favorite things to make for breakfast, and chorizo has always been one of my favorite breakfast flavors. This is why I love putting the two of them together!
I really lucked out, because I had every item I could think of to make these, and most of it needed to be used anyway! I actually had so many options; I couldn’t decide which way to top them. So I went with the individual, muffin sized frittatas. That way I could do some of each. I’ve included both options, and you can do which sounds best to you, or if you’re undecided, like me, you can make both. Even after tasting, I can’t decide which I like best.
On the inside, these all have soyrizo, yellow onion, avocado, green onion, and cilantro. Half of them, once finished, I topped with fresh salsa and vegan sour cream. For the other half, I sprinkled the tops with Daiya Cheddar Style Shreds and a fresh tomato slice, and then stuck them under the broiler for a couple minutes. Yum! I’m sure you can see why it was such a hard choice.
For the chickpea batter, I slightly adapted a recipe by The Mostly Vegan for Chickpea Flour Mini Veggie Frittatas. My secret ingredient? Black salt, or kala namak. It has a very egg-like flavor, thanks to its sulfur content. Though I have to admit, while the black salt may not have been in the recipe for veggie frittatas, it’s not exactly my secret. Vegans everywhere have been using it to recreate eggs for quite some time, and it works! My daughter had a friend over that morning (omnivore), and she even asked me how I was able to get them to taste like egg.
This special salt is very hard to find, so I order mine online. It can sometimes be a pain to have to order things through the mail, but this ingredient is definitly worth having in your vegan kitchen.
I love having the muffin size for individual servings. When made ahead of time, these are great for a breakfast on the go, or you can do what I did yesterday… This weekend, I’ve had a house full of family visiting and made these again. Once they were finished cooking, I stuck them out on the counter and people were able to grab them at their convenience. Later, I went to put the left overs away, but they’d all been gobbled up!
I hope you love them as much as we do. If so, take a pic and tag me on instagram @veggiesattiffanis
Vegan Soyrizo Frittatas
Ingredients
- 2 cups chickpea flour AKA garbanzo bean flour or besan
- 1/4 cup nutritional yeast
- 1 tsp *baking powder
- 1/2 tsp black salt kala namak
- 1/2 tsp black pepper
- 1/4 tsp tumeric
- 2 1/2 cups water
- Olive oil or oil of choice, for cooking
- 1 12 oz package soyrizo El Burrito brand or soy chorizo of choice (ensure nut-free if needed)
- 1/2 cup yellow onion chopped
- 1 small avocado diced
- 4 oz can diced green chilies drained well (only use about 3/4 of the can)
- 3 green onions chopped and divided in half
- handful of fresh cilantro leaves plus more for serving
Topping option #1:
- vegan cheddar shreds ensure nut-free and/or grain-free if needed
- fresh tomato slices 1 per each frittata (a whole batch is 14)
- sea salt and black pepper
Topping option #2:
- fresh salsa
- vegan sour cream ensure nut-free if needed
Instructions
- Using a mixing bowl, whisk together the first 7 ingredients. Cover bowl with a clean towel and set aside.
- Preheat oven to 400° F. Over medium heat, drizzle olive oil into a large skillet. Sauté onion until translucent, then add the soyrizo and the green chilies, adding more oil if necessary. Periodically stir and scrape the bottom with spatula, until soyrizo is thoroughly heated.
- Add diced avocado, the cilantro, and half the green onions to the skillet. Stir to incorporate and turn off heat.
- Spray or rub muffin trays with oil. You will need enough for 14 frittatas. Spoon soyrizo mixture into the 14 oiled cups. Try to divide evenly. Using a ladle, fill each cup to the top with frittata the batter. Now using a small spoon, in each cup, carefully stir the soyrizo mixture with the batter. You're doing this so it's not just one big clump in the bottom.
- Place the muffin tins in the oven and bake for 30-40 minutes. They're done when slightly browned and a toothpick comes out clean. After removing from the oven, leave frittatas in the tins and let sit for 10 minutes.
- Run a butter knife along the side of each frittata to break it away from the side of the muffin tin. Then, gently remove each frittata.
- If using topping option #1, top each frittata with vegan cheddar shreds and a slice of tomato. Sprinkle each tomato slice with salt and pepper. Put these on a cookie sheet and place under the broiler until cheese melts and tomatoes are warmed. If using topping option #2, top each frittata with a spoonful of fresh salsa and a dollop of vegan sour cream.
- To serve, sprinkle with fresh cilantro and chopped green onions (optional). Enjoy!