Simple Chickpea Frittata
This flavourful, high-protein chickpea frittata is a naturally gluten-free and vegan alternative to traditional egg-based omelettes. Enhanced with kala namak for an authentic 'egg-like' taste, it makes a satisfying savoury breakfast or a hearty lunch. Serve with fresh avocado and a dollop of plant-based yogurt.
Price per Serving
Instructions
- 1
In a large bowl, whisk the chickpea flour (1 cup), kala namak (0.75 tsp), baking powder (0.25 tsp), and water (0.75 cup) until smooth.
- 2
Stir in the tomato (1 medium), zucchini (0.5), frozen green peas (0.5 cup), and fresh basil leaves (0.33 cup).
- 3
Heat the olive oil (1 tbsp) in a non-stick pan over medium heat. Once warm, add the frittata mixture. Cook, fully covered, for 8-10 minutes or until the bottom is golden.
- 4
Flip the frittata and cook, covered, for another 5-8 minutes, until golden and cooked through.
- 5
Serve immediately with slices of avocado (0.5) and a dollop of unsweetened soy yogurt (0.5 cup). Garnish with [to_garnish chili flakes] and [to_garnish fresh basil leaves], if desired.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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