Name: Vegan Greek Frittata
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Cuisine: greek
Ingredients: 1.5 cup chickpea flour; 2 tbsp nutritional yeast; 1 tsp turmeric; 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.5 tsp kala namak ((black salt)); 0.25 tsp black pepper; 0.5 tsp dried thyme; 1.5 cup water; 1 package frozen chopped spinach (10-ounce, defrosted and well drained); 1 cup jarred artichoke hearts (drained and chopped); 0.5 cup Tofu Feta; 0.25 cup kalamata olives (chopped); 0.25 cup fresh parsley (chopped); 0.25 cup sun-dried tomatoes (chopped); 2 null scallions (chopped); 0.5 tsp dried oregano

Instructions

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1

Preheat oven to 400° and lightly oil a tart pan, pie dish or springform pan.
2

Whisk together the chickpea flour (1.5 cup), 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 (0.5 tsp), and black pepper (0.25 tsp). Whisk in the water (1.5 cup) and mix until smooth.
3

Fold in the filling ingredients: frozen chopped spinach (1 package), jarred artichoke hearts (1 cup), tofu feta (0.5 cup), kalamata olives (0.25 cup), fresh parsley (0.25 cup), sun-dried tomatoes (0.25 cup), scallions (2), and dried oregano (0.5 tsp). Pour the mixture into your prepared pan.
4

Bake for about 45 minutes, or until golden brown and an inserted toothpick comes out clean.