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Chickpea Flour Vegetable Frittata

Vegetable-packed frittata made with chickpea flour. Makes 4 servings.

From The How Not to Age Cookbook

Ingredients

  • mushrooms
  • red bell pepper
  • zucchini
  • red onion
  • cherry tomatoes
  • chickpea flour
  • unsweetened soy milk
  • nutritional yeast
  • white miso paste
  • lemon juice
  • baking powder
  • onion powder
  • basil
  • fennel seeds
  • turmeric
  • pippali

Instructions

  1. Preheat the oven to 400°F (205°C).
  2. Line the bottom of a 9-inch (23-cm) deep-dish pie pan or 10-inch (25-cm) baking dish or quiche pan with parchment paper and set aside.
  3. In a medium skillet, combine 2 tablespoons of water and then the mushrooms, bell pepper, zucchini, and red onion.
  4. Cook over medium-high heat, stirring frequently, until the vegetables are tender and the liquid has evaporated, about 10 minutes.
  5. Remove from the heat, add the tomatoes, and set aside.
  6. In a blender, combine the chickpea flour, 1 cup (235ml) of water, soy milk, nutritional yeast, miso paste, lemon juice, baking powder, onion powder, basil, fennel seeds, turmeric, and pippali.
  7. Blend until the batter is smooth.
  8. In a large bowl, combine the vegetable mixture with the batter, then spread the mixture evenly in the prepared pie pan.
  9. Bake for about 30 minutes, or until firm and lightly browned on top and a knife inserted in the center of the frittata comes out clean. (You do not want any uncooked batter.) Remove from the oven and let it cool on a wire rack for 10 minutes before slicing.
  10. The frittata can be eaten warm or at room temperature.
  11. Cover leftovers and refrigerate until needed.
  12. The frittata is best eaten within 3 days, but will keep for up to 5 days if properly stored.
  13. Reheat in a 350°F (175°C) oven for about 12 minutes or in the microwave for 2 minutes.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Curcumin
    From: Turmeric

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • DNA Damage
    Protects against · via Turmeric
  • Knee Osteoarthritis
    Improves · via Turmeric
  • Alzheimer's disease
    Improves · via Turmeric
  • Colorectal cancer
    Protects against · via Turmeric
  • Pancreatic Cancer
    Protects against · via Turmeric
  • Chronic inflammation (inflammaging)
    Reduces risk of · via Turmeric
  • Ulcerative Colitis
    Improves · via Turmeric
  • Endothelial dysfunction
    Improves · via Turmeric
  • Rheumatoid arthritis
    Reduces risk of · via Turmeric
  • Osteoarthritis
    Improves · via Turmeric
  • Lupus Nephritis
    Improves · via Turmeric
  • Cancer
    Reduces risk of · via Turmeric
  • Aging
    Protects against · via Curcumin
  • Monoclonal Gammopathy of Undetermined Significance (MGUS)
    Protects against · via Curcumin
  • Neurodegenerative Disease
    Reduces risk of · via Curcumin
  • Parkinson's disease
    Protects against · via Curcumin

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