Chickpea Frittata

Spring Chickpea Frittata

You FRITTATA be kidding me!

Ingredients -

• 1 & 3/4 cups garbanzo flour

• 1 & 3/4 cup water

• 1/4 cup full-fat coconut milk

• 3 tablespoons nutritional yeast

• 1 teaspoon “Italian seasoning” (or dried thyme, rosemary, oregano, whatever you have!)

• 1/2 teaspoon turmeric powder

• 1 teaspoon Himalayan pink salt (or to taste)

• 1 shallot, minced or finely shaved

• 2 tablespoons avocado or olive oil

• 1/2 cup fresh herbs (I used cilantro flowers that I received in my produce delivery. You could use parsley, basil, or a combo of both!)

• 2-3 cups vegetables and greens, chopped (I used carrots, zucchini, and spigariello. You could use thawed frozen peas, sun-dried tomatoes, broccoli, etc.)

Directions -

1. Preheat your oven to 375° Fahrenheit. Grease a skillet, pie dish, cake pan, loaf tin, whatever you got!

2. Whisk together flour, nutritional yeast, water, milk, oil, and dry seasonings in a large bowl. Your batter will be quite wet, but all is well!

3. Add in the fresh herbs and shallot, and then the chopped vegetables of your choosing.

4. Bake your dreamy, Spring Frittata for 45-50 minutes. It should have a light spring back when finished and be mildly browned on the top and edges. Test the “doneness” of your frittata by inserting a fork or chopstick through the center — when it’s ready, the utensil will come out clean!

5. Allow to cool for 5-10 minutes. Slice into pie-like segments and serve with olive oil and flaky salt.