Vegan Frittata From Chickpea Flour

Eggs are so versatile and so is the humble chickpea flour. This Mediterranean Frittata is so rich, healthy and delicious. It is full of protein and really easy to make. Your breakfast doesn’t have to be just more eggs and bread. This will keep you full for good couple of hours. It is dairy free, carb and gluten free.  Give it a try.

Instructions

1). Measure 1 cup flour, add turmeric, salt and pepper, mix. Slowly start adding 1 cup water while mixing with a whisk at the same time. Mix very well and set aside.

2). Heat 1 Tbsp oil in a medium- wide NONSTIK skillet. Add the chopped green onions until golden then add the diced tomato and olives, salt and pepper and mix for 1-2 minutes. Then transfer the tomato and olives mixture into the chickpea batter. Add chopped parsley and mix well.

3). Wash your nonstick skillet, dry it up. Add 1 Tbsp oil and heat it up. Pour the batter, spread it evenly and COVER. Cook on low heat for 10 minutes.
You may flip it by placing a plate on top to take it out and cook the other side for few minutes or slice it up while still in the ( without flipping) skillet and serve immediately.

 

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