Mushroom & kale frittata

ingredients:

3 tablespoons plus 1 teaspoon ground flax seeds

3/4 cup water

16 ounces mushrooms, chopped

1 cup chopped kale

3 green onions, chopped

1 leek, rinsed thoroughly and thinly sliced crosswise

1/4 cup unsulfured, unsalted sun-dried tomatoes

1/4 cup nutritional yeast

2 tablespoons garbanzo bean flour

1 tablespoon no-salt Italian seasoning

1 tablespoon garlic powder

1 tomato, chopped

1 tablespoon fresh oregano

instructions:

Preheat oven to 350 degrees F. 

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.

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

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.

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