Tomato and Onion Frittata (Egg-Free)

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 2 tablespoons Nutritional Yeast
• 2 tablespoons Olive Oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 2 medium, chopped Tomatoes
• 2 cups, chopped Spinach
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Dried Oregano
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Baking powder

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a bowl, whisk together the chickpea flour, water, nutritional yeast, salt, pepper, turmeric and baking powder until smooth.
3. 3Heat the olive oil in a oven-safe skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
4. 4Add the tomatoes and spinach and cook for another 5 minutes, until the spinach has wilted and the tomatoes have softened.
5. 5Pour the chickpea flour mixture into the skillet over the vegetables. Sprinkle with dried oregano.
6. 6Bake for 25-30 minutes, or until the frittata is set and golden brown.
7. 7Let cool slightly before slicing and serving.

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