I’ve been seeing a TON of recipes recently for baked goods and bread, but I don’t want to leave out my gluten-free and vegan friends—or those who are trying to ration their supply of fresh eggs during quarantine. I’ve been hanging on to this recipe for a while to share even though I’ve made it quite a few times now. There are so many delicious combinations you can make for the filling but this is the one I keep coming back to.
What I love about chickpea flour is that it’s high in fiber (about 6-8 grams per serving) and provides about 6 grams of plant protein per serving, so it will keep you full for a good long while. I love to have one or two of these as an easy breakfast, but they’re also delicious cut up and tossed into a salad. They also freeze well so are great if you want to make a bigger batch so you can stock your freezer.
Vegan Gluten-Free Chickpea Frittatas
Makes 6 mini frittatas
- Olive oil or avocado oil spray
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Dash of sea salt
- 1 cup water
- 1 cup frozen spinach, thawed.
- 8 kalamata olives, chopped
- 2 tablespoons sundried tomato, chopped
- Preheat oven to 375 degrees F.
- Use oil spray to grease 6 muffin tin cups.
- Mix together chickpea flour, nutritional yeast, baking powder, and spices. Add water and whisk until well mixed.
- Fold in spinach, olives, and tomatoes.
- Divide batter between 6 muffin cups and bake at 375 degrees F for 30-35 minutes.