Chickpea Flour Frittata with Spinach and Sun-Dried Tomatoes

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

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large bowl, whisk together chickpea flour and water until smooth. Stir in nutritional yeast, salt, and pepper.
3. 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.
4. 4Add spinach and sun-dried tomatoes to the skillet and cook until spinach is wilted, about 2 minutes.
5. 5Pour the chickpea flour batter into the skillet over the vegetables. Drizzle with remaining olive oil.
6. 6Bake in the preheated oven for 15-20 minutes, or until the frittata is set and golden brown.
7. 7Let cool slightly before slicing and serving.

Substitutions

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