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Chickpea Frittata 

A simple version of a light and fluffy plant-based frittata. Go crazy and add some cashew cheese! 

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Servings: 2  

Category: Easy Breakfast Recipes

Author: Iraina Rosenthal-Tawil

Cuisine: Vegan, gluten-free, dairy free, nut-free

Ingredients: ​​​

Chickpea Batter: 

  • 1 cup garbanzo bean (chickpea) flour

  • 1 tbsp nutritional yeast

  • 1/2 tbsp sliced green onion

  • 1/2 tsp baking powder

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin powder

  • 1/2 tsp turmeric powder

  • 1 1/4 cup water

Filling: 

  • 1/2 cup zucchini 

  • 1/2 sweet onion 

  • 1 cup spinach 

  • 2 cloves garlic 

  • 1/2 tomato 

  • 1 tbsp fresh thyme

  • 1/4 cup fresh basil 

     

Directions 
 

  1. Preheat oven to 350F. 
     

  2. In a medium sized bowl, combine garbanzo bean flour, nutritional yeast, green onion, baking powder, spices, salt, and pepper. Add 1 1/4 cup water. Whisk ingredients well and set aside while preparing veggies. 
     

  3. To saute veggies without oil, use either water or a low sodium vegetable stock. Heat a small non-stick pan over medium heat. Add veggies to pan. Add 1 to 2 tbsp water or vegetable broth to pan. Saute veggies until light brown adding liquid as needed. Mince the garlic and add to the pan. Add fresh thyme and basil. Cook for 2 more minutes, until garlic is soft. 
     

  4. Pour chickpea batter into a non-stick pan. Let batter cook for two minutes so bottom can set. Add the sauteed vegetables and cooked for 5 more minutes. Transfer the whole pan to oven. Bake at 350F for 12-15 minutes until cooked all the way through. 
     

  5. Remove from oven. Let cool for 5 minutes. Slice into wedges and enjoy! 

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