Vegan Frittata with Chick Pea Flour

Vegan Frittata with Chick Pea Flour

Ingredients

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Vegetables

• 2 cups (200g) finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination)
• 1/4 cup (30g) finely chopped red onion
• 1 cup (30g) tightly packed finely chopped greens
• 1/4 teaspoon salt

Batter

• 1 1/2 cups (135g) chickpea flour (garbanzo bean flour)
• 1 1/2 cups (360ml) water
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper or to taste
• 1 tablespoon olive oil

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie pan (or line it with parchment paper).


Vegetables:

Saute chosen vegetables with salt and pepper until cooked completely. 


Batter: 

1. In a blender, combine the flour, water, olive oil, and spices. 
2. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)

Add the veggie mixture to the batter. Pour the frittata mixture into the prepared pie pan and bake for 30-40- minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. 

Allow the frittata to cool for 10 minutes before serving.

Enjoy warm or at room temperature! ​