Chickpea Flour Frittata

Ingredients

• 2 cups Chickpea Flour
• 2 1/2 cups Water
• 1 teaspoon Baking Powder (optional, use if you like fluffy/less dense frittata)
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Kala Namak (add an egg flavor)
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Ground Paprika (or smoked paprika)
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 tablespoon Nutritional Yeast
• 1/2 cup Curly Kale (trimmed, chopped)
• 1/2 cup Bell Pepper (cubed. I used half a red, half a yellow, and half a green capsicum.)
• 1/2 cup Sweet Potato (peeled, finely diced)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Spray a 12-hole non-stick muffin tray with olive oil or rub olive oil in each muffin hole using a piece of absorbent paper. Make sure you oil them very well to prevent the frittata from sticking. Set aside.

3. 3

   --- Frittata batter ---

4. 4

   In a large mixing bowl, sift the chickpea flour to remove any lumps. Then, stir in all spices and baking powder. Whisk in the water until it forms a liquid, slightly creamy yellow batter. Set aside while you prepare your vegetable filling.

5. 5

   Finely cube or chop your vegetables. For hard vegetables like sweet potatoes or potatoes, steam or cook in boiling water before adding to the recipe.

6. 6

   Warm a large non-stick skillet over medium heat with 1 tablespoon olive oil. Stir fry vegetables for 2-3 minutes or until the kale has wilted and vegetables are fragrant. Season with garlic powder, salt, and pepper.

7. 7

   Stir the cooked vegetables into the chickpea flour batter.

8. 8

   Fill each muffin hole up to the top with the frittata batter.

9. 9

   Bake at 400°F (200°C) for 20-30 minutes or until the borders are golden and the center is set. Check using a toothpick inserted in the center. If it comes out clean, it is ready.

10. 10

    Loosen the sides using a knife to easily remove the frittata from the tray.

11. 11

    Serve immediately with a green salad on the side, or cool down on a rack and store the leftovers in an airtight container in the fridge for up to 3 days.