Ingredients
- 1 3/4 cup chickpea flour
- 3 cups cold water
- 3 1/2 Tbsp. canola or olive oil (plus more for greasing pan)
- 2 tsp. kosher salt
- optional Veggies, such as chopped onion, cored and sliced bell peppers, greens, etc.
Instructions
- Pre-heat oven to 500˚F.
- In a skillet over medium heat, sauté 1/2 tablespoon oil and veggies until veggies are lightly browned and fragrant (optional).
- Lightly rub oil on medium or large sturdy baking dish and heat in the oven for 5 minutes.
- In a medium bowl, whisk together chickpea flour, water, rest of oil and salt until lumps are gone.
- Remove dish from oven and place sautéed veggies (if using) in bottom of hot dish before pouring batter on top.
- Bake for 12-14 minutes. Cooking times may vary based on oven size and temperature.
- Slightly open the oven door and bake for another 6-8 minutes allowing humidity to vent.
- Remove pan from oven when top of frittata is golden brown.
- Allow to rest for 10 minutes before serving.
Video
Notes
GREAT ADDITIONS/SUBSTITUTIONS
For a thinner and crispier version, use a larger pan. For a creamy and thicker version, use a 9-inch or smaller pan and adjust cooking times accordingly.
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