Chickpea Frittata

This vegan friendly frittata uses chickpea flour instead of eggs for a protein-rich breakfast that satisfies hunger. Mushrooms and spinach can be swapped out for bell peppers, kale, or zucchini.

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Breakfast, brunch

Cuisine: American

Keyword: breakfast, brunch, gluten free, vegan, vegetarian

Servings: meals

Calories: 332kcal

Author: Meal Prep on Fleek

Ingredients

1 ¼ cups chickpea flour
¼ cup nutritional yeast
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
2 ½ cups water
3 tablespoons olive oil + extra for greasing
1 cup sliced cremini mushrooms
2 cups fresh spinach

For Serving

2 cups mandarin orange segments
2 cups sliced kiwi

Instructions

Heat oven to 350ºF. Grease an 8- or 9-inch round pie pan with ½ teaspoon olive oil. Heat 1 tablespoon olive oil over medium heat in a medium skillet. Add mushrooms and sauté 3 minutes. Add spinach and sauté 1-2 minutes until starting to wilt. Remove from heat.
In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, salt, Italian seasoning, garlic, water and 2 tablespoons olive oil. Fold in half of the sautéed vegetables.
Pour into pan and top with remaining vegetables. Bake for 30-35 minutes. Allow to cool for 20 minutes at room temperature before slicing.
Slice frittata into 4 slices and place 1 slice in large compartments of 4 teal meal prep containers. Divide mandarins and kiwi between small compartments.

Notes

Macros include oranges and kiwi.

Nutrition

Calories: 332kcal | Carbohydrates: 48g | Protein: 10g | Fat: 4g | Fiber: 7g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!