Step 1

Preheat the oven to 400°F and grease a muffin tin for 12 frittatas.

Step 2

In a large bowl, whisk together the chickpea flour, salt, pepper and garlic powder.

Step 3

Pour in the olive oil and water then whisk until smooth. Stir in the zucchini, corn and red onion.

Step 4

Scoop the batter into the muffin tin until each is ¾ of the way full. Bake in the oven for 35-45 minutes until golden brown. Set aside and allow to cool for at least 20 minutes.

Step 5

Serve immediately or store and reheat later. Frittatas can be kept in an airtight container in the fridge for up to 4 or 5 days.