Veggie filled Chickpea Frittata

I'm usually not a breakfast person only because my day starts so early and I rather maximize on my sleep rather than fit in some extra time for breakfast. On my weekends I do enjoy making time for breakfast. I always look for new ideas and my friend just came back from a trip in California and she told me about this incredible chickpea frittata she ate every day while she was there. She enjoyed it so much that she asked the chef for the recipe and she was nice enough to share it with me. What I like about this recipe is it's versatile and you can customize it how ever you like. It's a good alternative to eggs plus chickpea flour is full of fiber and protein and by adding a bunch of vegetables to this frittata it's a complete meal.

Chickpea Frittata

adapted from Ranch at Live Oaks
serves 2

• 1/2 cup garbanzo bean flour
• pinch of alum free baking powder
• 3 tbsp nutritional yeast
• salt and pepper to taste
• 3/4 cups water
• 1 clove garlic, minced
• 1 tsp olive oil
• 3/4 cups cooked vegetables

Combine the dry ingredients together into a small mixing bowl. Whisk in water, garlic and olive oil.

Pour the chickpea mixture into a heated saucepan and add in the vegetables. Cook over low heat until the edges of the frittata start to bubble. Transfer the sauté pan into a preheated 350 degree F oven and bake for another 10-15 minutes or until the frittata is firm to the touch.

Since my friend has introduced me to this frittata, I have been eating it for breakfast and it also makes a quick and easy lunch paired with a salad. Happy Sunday!