Savory, nutritious and delicious chickpea & vegetable frittata
This filling, savory vegetable frittata from is made with chickpea flour, and vegetables. The batter is very versatile and pairs well with any vegetables or greens.
1 cup Chickpea flour (Bob’s Red Mill)
1 cup Water
2 TBL tablespoons of extra virgin olive oil (for sautéing)
1-2 cups Mixed chopped vegetables/ greens (mushrooms, tomatoes, zucchini, spinach, kale, etc).
Spices: ½ tsp (more or less) cumin, salt, black pepper, chili powder and turmeric
1. In a large bowl, combine 1 cup chickpea flour with ¼- ½ tsp cumin, salt, black pepper, chili powder and ½ tsp turmeric. Spices can be adjusted to taste/ tolerance.
2. Add 1 cup water to bowl and whisk until smooth (pancake consistency).
3. In the skillet, sauté ginger and ½ cup chopped onions until light golden brown. To this, I like to add more cumin, chili powder and turmeric to the skillet but you can adjust this step to your spice level. It adds additional flavor to the veggies/ greens. Sauté until spices are well incorporated. Add chopped vegetables and/or greens of your choice. I love mushrooms, tomatoes, and kale/ spinach.
4. Once the veggies are fully cooked, pour the chickpea batter over the sautéed vegetables. Not stir. Cook for 5 to 7 minutes or until the chickpea batter edges begin to firm. For a more golden-brown look, broil on high heat for 5 minutes in oven.