Vegan Chickpea Frittata
Serves 6
10 mins prep
20 mins cook
0 mins total
This vegan chickpea frittata is a delicious breakfast or dinner that is loaded with veggies. Made with chickpea flour, nutritional yeast and plenty of spices, this dish doesn't skimp on flavor.
0 servings
Whisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.
Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.
