Alkaline, Chickpea Frittata

This chickpea frittata is a delicious, protein-packed twist on a classic frittata, perfect for a nutritious breakfast or a light lunch!

Made with chickpea flour, fresh veggies, and your favorite herbs, it’s gluten-free, alkaline, vegan, and incredibly versatile.

This recipe is a wonderful option for meal prep and keeps well for a few days, so you can enjoy on the go or as part of a balanced meal!

Ingredients

1 cup chickpea flour

¾ cup spring water

1 tsp sea salt

¼ tsp baking powder

1-2 tbsp avocado oil (for cooking)

2 handfuls spinach

1 small yellow onion, chopped

1 cup red pepper, chopped

1 cup green pepper, chopped

1 tbsp dried oregano

½ tbsp garlic powder

½ tbsp onion powder

½ tbsp smoke paprika powder

2 tbsps nutritional yeast (optional)

Toppings (optional)

Red pepper flakes

Fresh parsley, basil or cilantro

Alfalfa sprouts

Yogurt

Avocado

Tomatoes

Instructions

1. Heat oil in a large pan over medium heat. In a bowl, whisk together chickpea flour, spring water, baking powder, spices (excluding oregano), and optional nutritional yeast until smooth and free of clumps. The batter should be slightly thick.

2. Add onions, red pepper, green pepper, and oregano to the pan (feel free to use any favorite veggies). Cook until the onions become translucent. Add spinach and cook until it wilts.

3. Transfer the cooked veggies into the bowl with the batter and gently fold to combine.

4. Pour the mixture back into the pan (or you can prepare them pancake style) and cook until the edges start to bubble. Flip and cook the other side until the batter is no longer runny.

5. Remove from heat and top with any optional toppings you like.