Chickpea Flour Vegetable Frittata

Name: Chickpea Flour Vegetable Frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
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

An egg-free frittata made by baking a batter of chickpea flour, nutritional yeast, and miso over a sauté of mushrooms, zucchini, peppers, onion, and cherry tomatoes. Suitable for breakfast, brunch, or a light supper.

From The How Not to Age Cookbook

Prep: 15 min
Cook: 40 min
Total: 55 min
Yield: 4 servings
Category: Breakfast

Nutrition (estimated)

per 1/4 of pie

Calories: 200 kcal
Protein: 12 g
Fat: 3 g
Carbs: 32 g
Fiber: 7 g
Sugar: 6 g
Sodium: 180 mg

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

Chickpea Flour Turmeric

Instructions

Preheat oven to 400°F. Line a 9-inch deep-dish pie pan with parchment.
Sauté mushrooms, bell pepper, zucchini, and red onion in 2 tbsp water over medium-high ~10 min until tender; stir in tomatoes and set aside.
Blend chickpea flour, 1 cup water, soy milk, nutritional yeast, miso, lemon juice, baking powder, onion powder, basil, fennel seeds, turmeric, and pippali until smooth.
Combine batter with vegetables, spread in pan, and bake ~30 min until firm and a knife comes out clean.
Cool on a rack 10 min. Serve warm or at room temperature. Keeps 3–5 days refrigerated; reheat at 350°F ~12 min.