Friday, June 6, 2014

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.


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.

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