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Chickpea Frittata with Veggies

This recipe is super healthy, tasty and SOY FREE. I have wanted to try egg like dish for a while but I do not eat tofu or any other soy based products so I decided to use chickpea flour to make a frittata and it came out perfectly. This recipe is amazing because the options are endless. You could add just about anything you like, vegan cheese, sausage, veggies, peppers you name it. 

 

Cook Time: 45 Minutes

Serves: 4

 

All you need is:

 

1-1/2 Cup of chickpea flour sifted

 

1-1/2 cups of water

 

1-1/2 Tsp of garlic powder

 

2-1/2 Tsp of onion powder

 

2-3 Tbs of nutritional yeast (add more or less depending on your preference)

 

1/8 Tsp of paprika

 

1/2 Tsp of sea salt

 

(Optional) 2 Tbs of vegan Parmesan plus more for the topping *Search the cheese tag on my blog for the super easy recipe

 

Pepper to taste

 

For the veggies you’ll need:

 

2 handfuls of fresh kale chopped

 

1/2 an onion chopped

 

1 garlic clove minced

 

About 5-6 baby portabella mushrooms sliced

 

1-2 baby red potatoes chopped

 

3 Tbs of extra virgin olive oil plus more for the pan

 

Preparation:

 

Preheat oven to 350*

 

First, in a large bowl mix together the chickpea flour, water and seasonings with a whisk and set aside.

 

Place a medium sized cast iron skillet over medium heat and add in the oil, onions, potatoes and garlic and cook for 6-7 minutes.

 

Next add in the mushrooms, kale and tomatoes and cook for an additional 4-5 minutes. 

 

Carefully add the veggies to the bowl with the chickpea mixture and make sure the veggies are evenly distributed.

 

Add additional oil to the skillet and pour the chickpea mixture back in.  Top with additional Parmesan cheese and place the skillet over medium heat and cook for about 3-4 minutes. (The mixture will begin to thicken and firm slightly like eggs).

 

Now place the pan into the oven onto the middle rack and cook for an additional 15-20 minutes. Cook longer if you desire a super firm frittata. Let the frittata set for about 10 minutes be serving.

 

*If you don’t have a cast iron skillet you can always use a regular baking dish or casserole dish. Just prepare the veggies and transfer the mixture into your baking dish and bake for about 20-25 minutes.

 

Here are the ingredients for the filling

 

This is what the batter should look like. *Make sure you sift the chickpea flour 

 

 

Add the tomatoes last

 

Just after adding the mixture back in to the cast iron skillet

 

Top with parmesan cheese and cook for 3-4 minutes before adding into the oven.

 

The finished product

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