Vegan Chickpea Flour Frittata

Vegan

8 Mini Frittatas
 


Start the day with this high protein, vegetable packed vegan frittata! This easy make ahead breakfast option is both Gluten Free + Dairy free and is made with chickpea flour, veggies of choice and herbs!

Recipe by Caitlin Rule @goodnessavenue

INGREDIENTS

  • 1 ¾ cups Chickpea Flour * (Garbanzo bean or Besan flour)
  • ¼ cups Nutritional yeast (optional)
  • 1 tsp Baking powder *
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • 2 cups Sea salt (or black salt for a more egg-like flavour)
  • 2 cups Non-dairy milk or Water
  • 2 Spring Onions (or ¼ brown onion, finely diced)
  • Small Handful of Baby spinach, roughly chopped

METHOD

  • 1. Preheat oven to 350°F / 180°C (160°C fan-forced) and grease a muffin tin, mini loaves pan or line an 8 x 8 baking pan with baking paper
  • 2. In a medium bowel, mix together the chickpea flour, nutritional yeast, garlic powder, oregano, salt and pepper. Add the milk and whisk until combined (batter will be runny, not thick)
  • 3. Add the vegetables and mix again
  • 4. Scoop the batter into desired baking tin
  • 5. Bake in the oven for 35 mins for small frittatas or up to 50 mins for a large one. Test with toothpick, by sticking it in the centre of a muffin, if it comes out clean, the frittatas are ready
  • 6. Remove from oven and let rest on a cooling rack before flipping out
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