Monday, September 7, 2015

Chickpea Frittata Cups

Do you need a gluten-free, dairy-free and egg -free breakfast or lunch idea? Look no further. Try these low carb, high protein frittatas made with chickpea flour. They are easy to make ahead of time and can last in the refrigerator up to a week.


Chickpea Frittata Cups
2 cups chickpea flour
1 teaspoon turmeric
½ teaspoon sea salt
2 teaspoons nutritional yeast (optional)
¼ teaspoon black pepper
½ teaspoon garlic powder
1 ½ cups water
2 cups chopped vegetables such as zucchini, summer squash, tomatoes, onion, bell peppers
½ - 1 cup chopped greens such as spinach or kale

Preheat oven to 350°F.
Combine the chickpea flour, turmeric, garlic powder, sea salt, nutritional yeast and black pepper in a large bowl. Add water and whisk to eliminate any lumps. Fold in the chopped vegetables and greens.

Line a muffin tin with parchment paper liners. Ladle about ½ cup of the mixture into each muffin cup. Makes between 12 and 16 muffin cup sized frittatas.


Bake for 20 to 22 minutes. Let cool for 10 minutes before removing liners and serving.
Serve with pesto, salsa, ketchup or tomato sauce.