Frittata de garbanzos y verduras 
Dairy Free | Gluten Free | Kids | Vegan

Chickpea Veggie Frittata

Ingredients:

Chickpea Veggie Frittata

  • 1 3/4 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 3/4 teaspoon sea salt
  • 2 cups water or as needed
  • 1 cup corn
  • 1/2 large red pepper ( finely chopped)
  • 1/4 red onion finely diced
  • handful of baby kale or spinach (roughly chopped)
  • chives (coriander or any other fresh herbs to finish)
  1. Preheat oven to 180C. If not using a non-stick muffin tin, lightly grease with oil.
  2. In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, pepper, onion and greens, stir to combine.
  3. Using a measuring cup or spoon, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of fresh herbs.
  4. Place in the oven, on the center rack, and bake for 40 minutes (could be more, you’ll have to keep checking). Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready.
  5. Remove from oven, turn out frittatas and place on cooling rack to cool. Serve with any sauces you like or even on its own as a great take-away breakfast on the beach!
Starter
Dairy Free, Gluten Free, Kids, Vegan

Method:

Chickpea Veggie Frittata

  • 1 3/4 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 3/4 teaspoon sea salt
  • 2 cups water or as needed
  • 1 cup corn
  • 1/2 large red pepper ( finely chopped)
  • 1/4 red onion finely diced
  • handful of baby kale or spinach (roughly chopped)
  • chives (coriander or any other fresh herbs to finish)
  1. Preheat oven to 180C. If not using a non-stick muffin tin, lightly grease with oil.
  2. In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, pepper, onion and greens, stir to combine.
  3. Using a measuring cup or spoon, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of fresh herbs.
  4. Place in the oven, on the center rack, and bake for 40 minutes (could be more, you’ll have to keep checking). Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready.
  5. Remove from oven, turn out frittatas and place on cooling rack to cool. Serve with any sauces you like or even on its own as a great take-away breakfast on the beach!
Starter
Dairy Free, Gluten Free, Kids, Vegan

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