Chickpea Flour Frittatas
Minutes Prep time: 25
Minutes Total time: 55
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 55
Servings: 12
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1-3/4 cups sifted chickpea flour
3 tablespoons nutritional yeast
1-1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon kala namak (black salt)
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne
2 cups Gardein® Plant-Based Chick'n Broth
1 tablespoon vegetable oil
1 bag (12 oz each) Birds Eye® Fire Roasted Peppers and Onions
1 tablespoon minced garlic
1 pkg (10 oz each) Birds Eye® Chopped Spinach
1/4 cup water
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 45 mg | 5% |
Carbohydrate | 14 g | 5% |
Cholesterol | 0 | |
Total Fat | 4 g | 6% |
Iron | 1 mg | 6% |
Calories | 110 kcal | 5% |
Sodium | 600 mg | 25% |
Protein | 5 g | 10% |
Saturated Fat | 1 g | 3% |
Sugars | 3 g | 0 |
Vitamin C | 1% |
Preheat oven to 375°F. Spray 12-cup muffin tin with cooking spray.
Whisk together chickpea flour, nutritional yeast, salt, baking powder, garlic powder, ground cumin, Kala Namak, ground black pepper, and ground cayenne in large bowl. Add chick’n broth and whisk until well combined; set aside.
Heat vegetable oil in a large nonstick skillet over medium heat. Add peppers and onions; cook 3 minutes, stirring frequently. Add minced garlic and cook an additional 1 minute, stirring continuously. Drain, and transfer vegetables to a cutting board.
Add spinach and water to skillet; bring water to a boil then reduce heat to medium. Cover and cook 7 minutes, stirring occasionally. Meanwhile, chop peppers and onions into bite sized pieces.
Drain spinach; set half aside for another use. Return the other half of the spinach back to the skillet along with the cut-up peppers and onions; cook over medium heat 5 minutes stirring frequently to remove extra moisture.
Add vegetables to frittata batter and fold in until well incorporated. Divide batter evenly into muffin cups.
Bake 35 to 40 minutes until the outsides are golden brown and centers are set. Cool on wire rack 2 minutes. Run a table knife around the edges, remove from pan and cool 15 minute before enjoying your vegan chickpea frittatas.
Chickpea Flour Frittatas