Vegan Frittata

This Vegan Frittata is a delightful and protein-packed breakfast dish, perfect for a hearty start to your day. Made with chickpea flour and loaded with vegetables, it’s a nutritious and satisfying alternative to the traditional egg frittata.

Ingredients

• Chickpea flour - 100 grams
• Water - 250 ml
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Spinach - 100 grams, chopped
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons
• Turmeric - 1/2 teaspoon
• Black salt (kala namak) - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine chickpea flour, water, nutritional yeast, turmeric, black salt, and black pepper. Whisk until smooth and set aside.
3. In a non-stick oven-safe skillet, heat olive oil over medium heat. Add diced red onion and minced garlic, sautéing until translucent, about 3-4 minutes.
4. Add the diced red bell pepper and chopped spinach to the skillet. Cook for another 3-4 minutes, until the spinach is wilted.
5. Pour the chickpea batter over the sautéed vegetables in the skillet, stirring gently to combine.
6. Cook on the stovetop for about 5 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is firm and lightly golden on top.
8. Remove from the oven, let cool for a few minutes, then slice and garnish with fresh parsley before serving.

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: 0.25 L

Health Benefits

• Rich in protein from chickpea flour, promoting muscle health.
• High in fiber, aiding digestion and promoting satiety.

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