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.