Chickpea flour is an incredibly versatile ingredient that also magically works very well as a substitute for eggs in recipes like frittatas. Without further ado, let’s dive into the recipe for this Chickpea Flour Frittata! It is packed with vegetables, and the combination of chickpea flour and nutritional yeast give it a very satisfying and egg-like taste and texture.
You can also have fun making this Chickpea Flour Frittata your own by adding different veggies, herbs, spices, cheese… or whatever other additions your heart desires! Bake it in a baking dish, or use a muffin tin so that it comes out ready to take as a healthy meal on-the-go, or a nice breakfast before the kids go off to school or your go off to work. Of course, it also works well for a nice breakfast or brunch on the weekends, no heading off to work required. 😉
Chickpea Flour FrittataCourse: BreakfastDifficulty: Easy
Chickpea flour is an incredibly versatile ingredient that also magically works very well as a substitute for eggs in recipes like frittatas. Enjoy this Chickpea Flour Frittata for a healthy on-the-go weekday breakfast, or a nice weekend brunch. You can also make it your own by adding different veggies, cheese, herbs, spices, or whatever other additions your heart desires!
1 and ½ cups (~180 g) chickpea flour
1 and ½ cups (~355 g) water
½ cup (~30 g) nutritional yeast, or can use a freshly gated or crumbled cheese if preferred
1 tsp salt, divided
¼ – ½ tsp black pepper, to taste
1 tsp baking powder
2 Tbs oil, divided
½ cup (~80 g) finely diced onion, or you can use all of 1 small onion
2 cups (~192 g) mushrooms of choice
1 cup (~67 g) kale or spinach, whichever you prefer
½ cup (~80 g) marinated artichoke hearts (chopped)
2-3 green onions, or 2 Tbs (~6 g) chives (fresh; diced)
Cooking spray, or oil to grease pan
Optional: Add fresh herbs (like parsley) to the batter and/or top with fresh herbs and a dash of hot sauce, if desired.
- Preheat the oven to 375°F.
- In a large bowl, whisk together the chickpea flour, water, nutritional yeast, ½ tsp salt, black pepper, baking powder, and 1 Tbs of the oil.
- Prep the vegetables – you want a relatively small chop so the vegetables will more evenly distribute in the frittata batter. Finely dice the onion. Quarter or slice the mushrooms, depending on their size and your preferred bite size of mushroom in a frittata. Roughly chop the kale leaves. If using the kale stem, chop it very finely so it will soften. If using spinach, roughly chop large spinach or leave baby spinach as is. Finely chop the artichoke hearts and the green onions/chives.
- Sauté the diced onion in a medium skillet with the remaining 1 Tbs of oil over medium heat.
- Once the onion has turned translucent, add in the mushrooms, kale, and remaining salt. If using spinach, wait until vegetables are almost fully cooked to add, allowing a couple minutes for it to wilt. Sauté until vegetables are soft and mushrooms are browned. You do not want to see cooking liquid coming off the vegetables anymore.
- Add the sautéed vegetables, marinated artichoke hearts, and chives/green onions to the chickpea flour batter and stir well to evenly coat.
- Spray or grease an 8×8 inch baking dish or a pie dish. Then, pour in the chickpea flour mixture.
- Bake for approximately 30-40 minutes on the center rack of the oven, or until set in the middle and the edges are turning golden.
- Allow to cool slightly in the pan to help the frittata hold its shape when cut. Serve warm.
- You could also bake this in a muffin tin for mini chickpea flour frittatas (they’re so cute!). Baking time will need to be adjusted.
Nutrition Facts for Chickpea Flour Frittata
I created these nutrition facts in Nutritionist Pro. Numbers may vary with different brands, etc. I love eggs too, don’t get me wrong, but you would be seeing very different nutrition facts if this were made with eggs. Because we used chickpea flour, there is more fiber and no cholesterol!
Looking for More Chickpea Flour Recipes?
I’ve got you covered. Here are a few recipes starring chickpea flour:
- Chickpea Flour Dutch Baby – delicious, and an awesome presentation to show off to guests (or simply enjoy for yourself)
- Pumpkin Chickpea Muffins with Feta and Sage – fall flavor bomb!
- Chickpea Bread – try this instead of cornbread the next time you have chili
- Chickpea Flour Scramble – gotta love beans/pulses for breakfast!