Put 1 1/2 cups chickpea flour, 1/3 cup nutritional yeast, 1 1/2 tsp salt, and 1 tsp dry herbs in a medium-sized mixing bowl and give it all a stir.
Add 1 cup of water and stir well until it forms a smooth paste.
Add the remaining 1 cup of water and 1/3 cup of olive oil and stir well until all of the oil is incorporated.
Toss in about 1 1/2 cups of finely chopped veggies of your choice. (You can also add some shredded vegan cheese, vegan bacon bits, or vegan sausage crumbles at this time.)
Scoop about 1/4 cup of the batter into greased muffin tins to fill them almost to the top.
Bake at 375°F (190° C)for about 30 minutes until they are dry on the top and have small cracks.
Take out of the oven, let cool for about 15 minutes, then run a sharp knife around the edges to help release them from the muffin tin. Flip the muffin tin over onto a clean countertop and they will fall out.
Notes
Be sure to add 1 cup of the water and stir well until you have a thick paste with no lumps, then stir in the remaining water and oil. This will help avoid lumps of dry chickpea flour in your frittatas.
Bake the egg cups until they are dry and starting to crack on the top. You don't want them to be undercooked.
The amount and type of veggies that you add will change the baking time a little.
If you choose to use zucchini or summer squash, only add about 1/2 cup since it's very wet when it cooks down.
Be sure to let them cool for at least 15 minutes before taking them out of the muffin tin. They will firm up once they cool off a little.