Active time: 20 minutes Total time: 1 hour and 5 minutes
If you want to eat plant-based, this frittata is a delicious way to get all the healthy benefits of beans in a familiar frittata form without an egg in sight. Chickpea flour makes a dense, slightly creamy stand-in for the eggs, and it’s truly crave-worthy.
Vegan Chickpea Frittata
Serves: 6 | Serving Size: 1/6 of the frittata
Instructions
- 1 tablespoon olive oil, divided
- 1 cup (160g) onion, chopped
- 1 cup (100g) cauliflower, chopped
- 2 cups (56g) fresh spinach
- 1/2 teaspoon salt
- 1 1/2 cups (138g) chickpea flour
- 1/2 teaspoon black pepper
Directions
- Preheat the oven to 375ºF (190ºC), and use 1 teaspoon olive oil to grease a deep, 9-inch (23 cm) pie pan, reserve.
- Place a large saute pan over medium-high heat, coat with remaining olive oil and add the onion and cauliflower. Stir, reducing the heat to medium when it starts to sizzle. When the cauliflower is tender, about 4 minutes, remove from the heat and stir in the spinach and salt. Let it stand as the spinach wilts.
- In a medium bowl, whisk the chickpea flour, pepper and 1 1/2 cups (375ml) water. Stir the cooked vegetables into the chickpea mixture, then pour into the prepared pie pan. Smooth the top.
- Bake for 45 minutes, until the top is cracked and feels firm when pressed. Let cool for 5 minutes on a rack before slicing in 6 pieces.
- Leftovers can be stored, tightly covered, in the refrigerator for up to 4 days.
Nutrition (per serving): Calories: 126; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0 mg; Sodium: 223mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 4g; Protein: 6g
