Chickpea Flour Frittata with Spinach and Sun-Dried Tomatoes

Name: Chickpea Flour Frittata with Spinach and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Chickpea flour (besan); 1 cup Water; 5 ounces Spinach; 1/2 cup Sun-dried tomatoes; 1/4 cup Red onion; 2 cloves Garlic; 2 tablespoons Nutritional yeast; 2 tablespoons Olive oil; to taste Salt; to taste Pepper

A savory and protein-packed frittata made with chickpea flour instead of eggs, filled with spinach and sun-dried tomatoes. A healthy and delicious way to start the day.

35m4 servings

EGG-free

280 cal|12g protein|30g carbs|12g fat|8g fiber

Ingredients

1 cup Chickpea flour (besan)
1 cup Water
about 142 g Spinach
1/2 cup Sun-dried tomatoes
1/4 cup Red onion
2 cloves Garlic
2 tablespoons Nutritional yeast
2 tablespoons Olive oil
to taste Salt
to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 190°C.
2In a large bowl, whisk together chickpea flour and water until smooth. Stir in nutritional yeast, salt, and pepper.
3Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add red onion and garlic and cook until softened, about 5 minutes.
4Add spinach and sun-dried tomatoes to the skillet and cook until spinach is wilted, about 2 minutes.
5Pour the chickpea flour batter into the skillet over the vegetables. Drizzle with remaining olive oil.
6Bake in the preheated oven for 15-20 minutes, or until the frittata is set and golden brown.
7Let cool slightly before slicing and serving.

Substitutions

Egg → Chickpea Flour

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.