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
- 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
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.
Serves: 6 | Serving Size: 1/6 of the frittata
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