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Chickpea and Veggie Frittata


1 1/2 cups chickpea flour

1 1/2 cup water

3-4 Tbsp. safflower oil

2 heaping Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning

2 Heaping Tbsp. nutritional yeast

1/4 cup plant-based butter (we use Miyoko's)

2 1/2 cups mixed vegetables (we used red peppers, broccoli, leeks, mushrooms, and swiss chard)

1 Tsp salt (or to taste)


Preheat the oven to 375 degrees

In a large skillet (we used cast iron) heat the safflower oil and add all mixed vegetables except the leafy greens (swiss chard) and cook for about 2-3 minutes.  Add the swiss chard, Bittersweet Herb Farm Zesty Garlic Seasoning, and salt and mix through.  Add butter and nutritional yeast and cook until butter is melted stirring constantly.  Once butter is melted remove from heat.  In a large mixing bowl add chickpea flour and water and whisk together until smooth like a pancake batter.  If you used a cast iron pan to cook your vegetables in you can bake your frittata in it.  If using a baking dish grease the baking dish, add your vegetables, and pour batter evenly over the vegetables. Make sure batter flows through to the bottom.  Follow this step if using the cast iron pan.  Bake for 45 minutes or until the toothpick inserted comes out clean.  Remove from the oven and baste with butter or a light coat of safflower oil to keep it from drying out.  Serve hot. Enjoy!

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