These vegan frittatas are made with chickpea flour, which is gluten-free and a good source of fiber and protein.
Until recently, I had only experienced chickpea flour with deep-fried snacks — Indian pakoras and the Trinidadian fritters called pholourie. An internet search for healthier options revealed that plant-based-food bloggers often use this savory flour, which is gluten-free and a good source of fiber and protein, to make eggless quiches and frittatas, so that’s what inspired this recipe. These mini spinach and tomato frittatas make a fabulous lunch or, made in advance, grab-and-go breakfast.
While many recipes call for the addition of nutritional yeast to add a cheesy flavor or Indian black salt (kala namak) for an eggy flavor, I didn’t include them in this recipe because I felt that they would overwhelm the very Italian flavors of tomato, garlic, and rosemary.
While these are delicious on their own, I highly recommend serving them with some warm spicy marinara sauce or hot sauce for an extra dimension of flavor.
Prep time: 15 minutes
Cook time: 45 minutes
Optional, for serving: Hot sauce or 1 cup spicy marinara sauce (made from your favorite marinara, homemade or jarred, warmed with as many red pepper flakes as you’d like)
Note: The nutrition information above uses 1/16 teaspoon for a pinch of salt and 1/2 teaspoon for the salt added to taste in the batter mixture.