Chickpea Veggie Frittata

November 01, 2022

A hearty, healthy breakfast (snack, lunch, OR dinner) without eggs! This frittata may even make you say “ta ta” to breakfast eggs altogether!

It’s that good and packed with fiber (helps with weight loss and digestion), antioxidants (to protect against illnesses), properties to prevent osteoporosis, and many other benefits to wake up and kick acid!

Ingredients (Serves 4)

2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 cup chopped cauliflower
2 cups packed fresh spinach
1⁄2 teaspoon sea salt
Batter: 1 ½ cups chickpea flour, ½ teaspoon freshly ground black pepper, and 1 ½ cups filtered water

Directions

Preheat the oven to 375°F.
Use 1 tablespoon of olive oil to oil a 10-inch Pyrex (or any type) baking dish and set it aside.
Add 1 tablespoon of oil to a large sauté pan over medium heat.
Add the onion and cauliflower and cook until the vegetables are tender, about 4 minutes.
Then, remove from heat and toss in the spinach and salt until the spinach is wilted.

Prepare the batter:

In a medium-sized bowl, mix the chickpea flour with the pepper and water.
Mix in the cooked vegetables.
Pour the mixture into the prepared baking dish and spread to smooth the top.

Bake:

Bake for 30 minutes (until the top is cracked and feels firm).
Remove from the oven and let cool for 5 minutes before slicing.
Leftovers can be stored, tightly covered, in the refrigerator for up to four days.

Note: If using a smaller baking dish (for example, a 9-inch pan), bake for 40 to 45 minutes. Also, you may use any vegetable combination of your liking. For example, instead of using spinach and cauliflower, you can use broccoli (chopped) and red bell peppers (thinly sliced) or scallions and asparagus, etc.