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–+ servings
one cut into half and one whole chickpea flour frittatas placed on white table with carrot and zucchini curls.

Vegetable Frittata

Vegetable Frittata: vegan, gluten-free and protein-rich frittatas made with chickpea flour, assorted vegetables and spices. Perfect energising breakfast or on-the-go snack.  
5 from 9 votes
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Course: Breakfast, Snack
Cuisine: Italian
Diet: Diabetic, Gluten Free, Low Fat, Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 36 mini frittatas
Calories: 8kcal
Author: Geetha

Equipment

Ingredients

1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

  • 2 Tablespoon Oil
  • 1 cup (or) 135 gms (or) ½ Courgettes/Zucchini chopped
  • ½ cup (or) 71 gms (or) 1 small Green Bell Pepper/Capsicum chopped
  • ½ cup (or) 66 gms (or) 1 medium size Carrot grated
  • ½ cup (or) 35 gms Spinach chopped
  • 2 cups (or) 300 gms Chickpea Flour
  • 2 cups (or) 500ml Water adjust to get right consistency
  • 1 Teaspoon Baking Powder
  • Salt
  • 1 Teaspoon Black Pepper adjust to taste
  • 1 Teaspoon Dried Oregano

Instructions

  • In a pan heat oil on medium-high heat.
    2 Tablespoon Oil
  • Once oil is hot, put courgettes/zucchini, carrot, bell pepper/capsicum and saute for 5 minutes until half done.
    1 cup (or) 135 gms (or) ½ Courgettes/Zucchini, ½ cup (or) 71 gms (or) 1 small Green Bell Pepper/Capsicum, ½ cup (or) 66 gms (or) 1 medium size Carrot
  • Now mix in spinach, salt and saute for 5 more minutes until vegetables are well cooked.
    ½ cup (or) 35 gms Spinach
  • In a deep bottomed bowl, add chickpea flour, salt, pepper, oregano, baking powder and mix well.
    2 cups (or) 300 gms Chickpea Flour, 2 cups (or) 500ml Water, 1 Teaspoon Baking Powder, Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Dried Oregano
  • Now mix in cooked vegetables, add water gradually and whisk until you get a lump free batter.
  • Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.
  • Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.

Notes

Baking time may vary depending on the size of the tin, so adjust it accordingly. 
Leftover frittatas can be stored in an airtight container in the fridge for up to 3 days. 
Adjust seasoning to your taste. 
Ensure not to skip baking powder to prevent frittatas from being dense. 
You may need little or more water to make chickpea batter. The amount of water required depends on the quality of the flour. So just add as much as required.
    

Nutrition

Calories: 8kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 12mg | Potassium: 2mg | Fiber: 0.05g | Sugar: 0.01g | Vitamin A: 5IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.04mg
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