Chickpea Frittata
Serves 610 mins prep20 mins cook
This vegan frittata is a delicious and healthy option, perfect for breakfast, brunch, or lunch. Made with chickpea flour, nutritional yeast, and a variety of vegetables, it's easy to prepare in one pan and serves 6 people. Complement it with vegan mayo and sriracha for an extra kick!
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What you need
Instructions
1: 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. 2: Heat 1 1/2 teaspoons oil in a medium 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. 3: 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 fresh herbs, if desired.View original recipe