This vegan chickpea frittata is a delicious breakfast or dinner that is loaded with veggies. Made with chickpea flour, nutritional yeast and plenty of spices, this dish doesn't skimp on flavor.
Ingredients:
1 cup chickpea flour
2 tablespoons nutritional yeast
1 teaspoon baking powder
½ teaspoon kala namak (black salt) or regular salt (see tip)
¼ teaspoon ground turmeric
¼ teaspoon ground pepper
1 cup water
2 tablespoons lemon juice
1 teaspoon reduced-sodium tamari or soy sauce (see tip)
3 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced red onion
1 cup sliced cremini mushrooms
2 teaspoons finely chopped garlic
1 cup grape tomatoes, halved lengthwise
1 cup packed fresh spinach, roughly chopped
Directions:
Whisk chickpea flour, nutritional yeast, baking powder, kala namak (or salt), turmeric and pepper together in a medium bowl. Add water, lemon juice and tamari (or soy sauce); whisk until smooth.
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion, mushrooms and garlic; cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add to the chickpea mixture, along with tomatoes and spinach; stir until evenly combined. Do not wipe the pan clean.
Add remaining 1 1/2 teaspoons of the oil to the pan; heat over medium heat. Add the chickpea mixture; spread in an even layer. Cover and reduce heat to medium-low; cook, undisturbed, until firm and set, 15 to 20 minutes. Remove from heat. Garnish with chives, if desired.
