迷你菠菜和番茄菜肉馅煎蛋饼

直到最近，我只经历了鹰嘴豆粉，又是炸零食-Indian Pakoras和Trinidadian Fritters叫Pholourie。互联网搜索更健康的选择表明，基于植物的食物博客经常使用这种美味的面粉，这种咸面粉无麸质和纤维和蛋白质的良好来源来制作无蛋的乳蛋饼和肉馅煎饼，因此这就是启发此食谱的原因。这些迷你菠菜和番茄菜肉馅煎蛋饼享用了精美的午餐，或者提前享用早餐。

While many recipes call for the addition of nutritional yeast to add a cheesy flavor or Indian black salt (kala namak) for an eggy flavor, I didn’t include them in this recipe because I felt that they would overwhelm the very Italian flavors of tomato, garlic, and rosemary. While these are delicious on their own, I highly recommend serving them with some warm spicy marinara sauce or hot sauce for an extra dimension of flavor.