Egg-Free Broccoli and Pepper Frittata

Egg-free frittata may sound like a contradiction, but this 100% plant-based recipe uses versatile garbanzo bean flour as a formidable stand-in.

Serves: 6Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 2 tablespoons Private Selection Avocado Oil
  • 1 1⁄2 cups broccoli florets, chopped
  • 1 red bell pepper, diced
  • 1⁄2 cup onion, diced
  • 1 1⁄2 cups Simple Truth Organic™ Chickpea Flour
  • 1 1⁄2 cups water
  • 1⁄4 cup nutritional yeast
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 1 1⁄2 teaspoons garlic powder
  • 1⁄2 teaspoon ground turmeric

Directions

  • Preheat oven to 375°F.
  • In 10” cast iron skillet over medium heat, heat 1 tablespoon oil. Cook broccoli, pepper and onion 4 to 6 minutes, until vegetables are tender crisp.
  • Meanwhile, in medium bowl, combine chickpea flour, water, nutritional yeast, salt, pepper, garlic, turmeric and remaining 1 tablespoon oil. Whisk until well blended.
  • Spread veggies evenly in skillet; pour chickpea batter over top
  • Transfer skillet to oven. Bake 25 to 30 minutes or until toothpick inserted in center comes out almost clean.
  • Allow frittata to stand 5 minutes before cutting and serving.
  • Refrigerate leftovers.