Step 1

Preheat oven to 450F (230C). Grease or spray 9 cups of a standard size muffin tin.

Step 2

Divide the potatoes evenly between the prepared cups (do not tamp down). Bake in the preheated oven for 20 minutes.

Step 3

Meanwhile, in a medium bowl, whisk the chickpea flour, water, yeast, oil, baking powder, paprika, salt and pepper until blended and smooth.

Step 4

Distribute the bell pepper and green onions evenly over the baked hash browns; ladle the chickpea flour batter over the vegetables (cups will be filled to the rim).

Step 5

Bake in the preheated oven for 18 to 21 minutes until the omelet cups are puffed and just set at the centers. Transfer to a cooling rack; cool at least 10 minutes before running a knife around the edge of each cup to remove.

Step 6

Serve warm or room temperature.