Eat the Rainbow Chickpea Frittata
By Gretchen Dunoyer
SERVES 4-5
One of the best things you can do for your body is to eat a colorful diet filled with lots of vibrant, antioxidant and fiber-rich fruits and vegetables every day. This plant based frittata helps boost your daily veggie count in a delicious way.
Ingredients:
- 1 and 1/2 cup chopped kale
- 1/2 cup grated carrot
- 1/2 cup diced red, yellow, or orange
- 1/2 cup chopped scallions
- 2 tbsp chopped fresh dill, plus 1 tbsp
- zest of 1 lemon (be careful to zest only the yellow-colored outermost part of the rind, leaving behind the white layer)
- 1 and 1/2 cup chickpea flour
- 1 tsp salt, pinch of pepper, pinch of crushed red pepper
- 1 tbsp olive oil
- 1 and 1/2 cup water
- avocado oil, coconut oil, or butter
Make It:
- Prepare the vegetables and lemon zest, and set aside.
- In a large bowl, whisk together the chickpea flour, salt, pepper, and crushed red pepper.
- Add the water and olive oil to this mixture, and whisk to combine, creating a batter.
- Add the vegetables and lemon zest to the batter, and mix well.
- Over medium to medium-high heat, warm up 1 tsp of the oil or butter in an 8 inch, nonstick skillet.
- Ladle in 1/2 cup of the batter, spreading out the batter in the skillet, as needed.
- Cook for 4-7 minutes, until the bottom of the frittata is crispy and browned.
- Carefully flip the frittata, and cook the second side for 2-5 minutes, until crispy and browned.
- Transfer the frittata to a plate, sprinkle with a dash of salt, and cook the remaining frittatas.
**For leftovers: This recipe can be cut in half or doubled. Refrigerate extra frittatas. Reheat in a 400- 425 F oven for 10 to 15 minutes.
For Dairy Lovers:
Add in your choice of grated cheese, directly into the batter, before cooking the frittatas. About 1/2 to 3/4 cup (depending on how cheesy you like your frittatas) will work well. A few options: cheddar, monterey jack, swiss cheese, gruyere, fontina, or parmesan.
Serving Suggestions:
Enjoy garnishes like:
- chopped cilantro or parsley
- lime or lemon wedges; slices of avocado
- salsas or hot sauces
- creamy sauces such as tzatziki, tahini, or dollops of sour cream, crème fraîche, Greek yogurt, non-dairy vegan cream, or coconut cream
Tell Me:
Have you been increasing the number of plant based recipes on your weekly menu? If so, I’d love to hear how you like this egg alternative. Please comment below and share your friends!
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Blessings,
Sheila
