Allergy-Friendly, Eggless Chickpea Frittata

A while back I posted about a recipe I found for chickpea omlettes. I started making frittatas instead of omlettes. It's much easier and faster, which is always a plus! And you really won't believe how good this is until you try it! Feel free to try your favorite omlette or frittata fillings.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Chickpea Frittata 

1 cup chickpea or garbanzo bean flour

1/4 cup oat flour

2 teaspoons baking soda 

1/4 teaspoon salt

1 small onion, chopped

1 cup fresh or frozen spinach, chopped

1 small zucchini,chopped

1 small tomato, chopped

1/4 cup fresh basil, chopped

1 1/2 cups water
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large mixing bowl combine the flours, baking soda and salt.
Slowly pour in the water while whisking to mix well and set aside.
In a large, heavy pan, sauté the onion over medium heat for about 4-5 minutes, until just soft.
Make sure you use a cast iron pan or heavy stainless steel pan that can handle the 400 degree oven.

Add the zucchini and cook for 3-4 minutes, until just soft.

Add the spinach and tomato and cook for another 2 minutes 

Pour the batter into the pan, mix and cook for about 3-4 min. to brown the bottom.

Transfer to oven and bake 10-15 min until golden brown.