Spinach and Artichoke Frittata (Egg-Free)

Ingredients

• 1 1/2 cups Chickpea Flour (Besan)
• 1 1/2 cups Water
• 2 tablespoons Nutritional Yeast
• 3 tablespoons Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 10 oz Frozen Spinach
• 1 14 oz can Artichoke Hearts (canned, quartered)
• 1/2 cup Sun-Dried Tomatoes (oil-packed)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Prepare the vegetables: finely chop the 2 cloves garlic, dice the 1 medium onion, thaw the 10 oz frozen spinach and squeeze it very dry to remove all excess water, drain the 1 14 oz can of quartered artichoke hearts, and drain and roughly chop the 1/2 cup sun-dried tomatoes.
2. 2In a medium bowl, whisk together the 1 1/2 cups chickpea flour, 1 1/2 cups water, 2 tablespoons nutritional yeast, 1 teaspoon salt, and 1/2 teaspoon black pepper until the mixture is completely smooth and lump-free. Set this chickpea flour batter aside.
3. 3Place a large oven-safe skillet (such as a 10-inch cast iron skillet) over medium heat on the stovetop. Add the 3 tablespoons olive oil to the skillet, and once it is shimmering, add the diced 1 medium onion and finely chopped 2 cloves garlic. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the squeezed dry 10 oz frozen spinach, the drained 1 14 oz can of quartered artichoke hearts, and the chopped 1/2 cup sun-dried tomatoes to the skillet with the onion and garlic. Cook for 2-3 minutes, stirring to combine the vegetables and allow them to warm through.
5. 5Carefully pour the prepared chickpea flour batter evenly over the vegetables in the skillet. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the frittata is set in the center and its top is golden brown.
6. 6Remove the skillet from the oven and let the frittata cool in the skillet for at least 10 minutes; this allows it to firm up before slicing. Slice the frittata into 6 portions and serve warm.

Substitutions

Related Guides