Chickpea Frittata

Chickpea Frittata

Ingredients

1 cup of chickpea flour
4 tablespoons of extra virgin olive oil
3 1/3 cups cold water
1 1/2 teaspoons of sea salt

How we make it

Pre-heat oven to 500°F.

Using a 9 inch cast iron skillet** or other oven-safe baking dish, coat the bottom and sides with about 1 tablespoon of extra virgin olive oil to prevent sticking.

Place the skillet or baking dish in the oven and heat for about 5 minutes.

Meanwhile, in a large mixing bowl, place the chickpea flour and slowly mix in 3 1/3 cups of cold water.

Add the remaining 3 tablespoons of olive oil and the sea salt and mix thoroughly until flour is completely dissolved.

Remove the skillet or dish from the oven and pour in the frittata mixture. Place back in the oven and bake for about 15 minutes.

At this point, open the oven door slightly to help remove moisture and continue to bake another 8 to 10 minutes. Keep an eye on the frittata as you want it to turn golden brown but not to burn.

Remove from oven and allow to rest for about 10 to 12 minutes before serving.


** This recipe makes about 6 servings of a thick, creamy frittata. If you want a crispier, thinner version use a larger skillet or use half this recipe in the 9 inch skillet.

Per serving: Calories 160, calories from fat 25, total fat 3g, saturated fat 0g, trans fat 0g, cholesterol 0g, protein 9g, sodium 25mg, dietary fiber 5g.