Simple Chickpea Frittata
Frittata is originally an Italian open-face omelette made with eggs. This simple vegan frittata is flavourful, high in protein, and naturally gluten-free with kala namak added to give it a more authentic egg-y frittata flavour. You can enjoy it as a savoury breakfast, or a hearty lunch!
Ingredients
- 1 cup 116 g chickpea flour
- ¾ tsp kala namak
- ¼ tsp baking powder
- ¾ cup 180 mL water
- 1 medium tomato finely chopped
- ½ zucchini grated
- ½ cup 67 g frozen green peas
- ¼ cup 6 g fresh basil, chopped
- 1 Tbsp 15 mL olive oil
- ½ avocado
- ½ cup 120 mL unsweetened soy yogurt
Instructions
- To a large bowl, add the chickpea flour, kala namak, baking powder, and water. Whisk until smooth.
- Add the tomato, zucchini, peas, basil. Mix well.
- Heat up the oil in a non-stick medium pan on medium heat. Once warm, add the frittata mixture. Cook, fully covered, for 8 - 10 minutes or until the bottom, is golden.
- Flip the frittata and cook, covered, for another 5 - 8 minutes, until golden and cooked through.
- Serve it with sliced avocado and unsweetened yogurt. Enjoy!
Tried this recipe?Let us know how it was!