Mushroom and Spinach Frittata

This Dairy-Free Mushroom and Spinach Frittata is a hearty and nutritious breakfast option that combines earthy mushrooms with vibrant spinach, all held together by a chickpea flour base. Perfect for a satisfying start to your day, it's packed with flavor and plant-based goodness.

Ingredients

• Chickpea flour - 1/2 cup (60g)
• Water - 1/2 cup (120ml)
• Olive oil - 1 tablespoon (15ml)
• Mushrooms (sliced) - 1 cup (75g)
• Fresh spinach (roughly chopped) - 2 cups (60g)
• Garlic (minced) - 2 cloves
• Nutritional yeast - 2 tablespoons (15g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Turmeric powder - 1/4 teaspoon (1g)
• Onion (finely chopped) - 1/4 cup (40g)

Steps

1. Preheat your oven to 190°C (375°F).
2. In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, salt, black pepper, and turmeric until smooth. Set aside.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
4. Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes, until the mushrooms are softened and have released their moisture.
5. Stir in the chopped spinach and cook until wilted, about 2 minutes.
6. Pour the chickpea flour mixture over the sautéed vegetables in the skillet. Stir gently to combine.
7. Cook on the stovetop for about 3-4 minutes, just until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is firm and slightly golden on top.
9. Remove from the oven and let it cool for a few minutes before slicing. Serve warm.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.12 L

Health Benefits

• Rich in plant-based protein from chickpea flour.
• High in fiber, promoting digestive health.
• Contains antioxidants from spinach and mushrooms.

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