Broccoli Sun-Dried Tomato Frittata

Preheat oven to 400°F and lightly oil a tart pan, pie dish, or springform pan.

Heat the neutral vegetable oil (1 tsp) in a large pan over medium-high heat. Sauté the broccoli (1 bunch) and garlic, minced (2 cloves) until the broccoli (1 bunch) turns bright green and the garlic, minced (2 cloves) is fragrant.

Whisk together the chickpea flour (2 cups), nutritional yeast (2 tbsp), turmeric (1 tsp), dried thyme (0.5 tsp), onion powder (0.5 tsp), garlic powder (0.5 tsp), sea salt (0.5 tsp), kala namak, black salt (0.5 tsp), and black pepper (0.25 tsp). Whisk in the water (2 cups) and mix until smooth.

Fold in the sautéed broccoli (1 bunch) and minced sun-dried tomatoes (0.5 cup), then pour the mixture into your prepared pan.

Bake for about 45 minutes, or until golden brown and an inserted toothpick comes out clean. Dust with [null paprika] before serving. Start 45m timer