Spicy Chickpea Veggie Frittatas

Spicy Chickpea Veggie Frittatas

Look no further than these nutritious, comforting, and incredibly tasty chickpea veggie frittatas for your bulk breakfast meal prep. Loaded with nutritional yeast, turmeric, garlic and ginger powder, chili garlic sauce, and your favorite diced veggies, these savory breakfast treats are guaranteed to start your day off on the right foot. (Makes 18 frittatas, if using 12-muffin baking sheets).


I LOVE THIS RECIPE.

I can’t sing the praises of my chickpea omelette sandwich enough — I have eaten it over 10 times (twice per week on average since its debut). It is arguably my strongest recipe so far, along with my absolutely delightful patty melt. Consequently, I decided to take the delicious comfort further and develop the concept into a make-ahead breakfast frittata. Once again, I AM PLEASED.

Over a year ago now, I stumbled across a chickpea frittata recipe I loved. It was my first introduction to the magic of chickpea flour. Subsequent issues with my laptop browser and OS system (long, boring story) prevented me from accessing the recipe again. Later, I made an inferior chickpea frittata recipe I was disappointed with.

Fast forward to now — my OS is updated, my browser can operate sans constant errors, and I’m sure I could make that recipe I loved again if I wanted to. But I have absolutely no interest in resurrecting it after the brilliant execution of my own frittata vision.

My chickpea omelette sandwich started off without the addition of ginger and turmeric, but when I GOT COVID, I decided to kick the nutrition of my omelette up a notch. Specifically, I added some top tier plant superfoods, turmeric and ginger. These additions were nothing short of fantastic. Consuming the modified sandwich when I was afflicted with the virus actually broke my fever. I’m not claiming to have cured Covid here, but I was truly amazed to experience such positive immediate effects of my anti-inflammatory diet.

Image of cooked chickpea veggie frittatas stacked on a plate.
I can’t get enough of the lovely color turmeric adds to dishes. Not to mention the myriad of health benefits this superfood has to offer!

I love this recipe because it allows the marvelous combination of the original omelette to shine, with the addition of my all time favorite vegetables, red bell pepper and mushroom. (Definitely snacked on some raw mushrooms while preparing this recipe). I also love the perfect spiciness threshold — low enough to taste all of the flavors, and high enough to clear my sinuses. Best of all, it makes so many frittatas that you can enjoy the deliciousness for days to come, without having to cook again.

So, my friend, please enjoy round 2 of my chickpea flour addiction, and dive in to these delicious frittatas, packed with protein, vitamin B12, and antioxidants to fuel a healthy gut and mind. Let me show you that eating vegan is anything but restrictive!

Refrigerate them for best results — mine only kept for a few days outside of the fridge.

Gluten Free Spicy Chickpea Veggie Frittatas

Sauté Queen
Look no further than these nutritious, comforting, and incredibly tasty chickpea frittatas for your bulk breakfast meal prep. Loaded with nutritional yeast, turmeric, garlic and ginger powder, chili garlic sauce, and your favorite diced veggies, these savory breakfast treats are guaranteed to start your day off on the right foot. (Makes 18 frittatas, if using 12-muffin baking sheets).
Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 9 (18 frittatas)

Equipment

  • Large mixing bowl
  • Whisk
  • Two 12-muffin baking sheets (or one 12-muffin and one 6-muffin)
  • Food brush

Ingredients
  

  • cups diced red pepper and white mushroom or veggies of choice
  • ½ cup chopped green onion
  • 2 cups chickpea flour
  • ½ cup nutritional yeast
  • 2 tbsp turmeric
  • 2 tbsp garlic powder
  • 2 tbsp ginger powder
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1 tsp baking powder
  • cups unsweet coconut milk
  • 2 tbsp chili garlic sauce reduce depending on spice preference
  • Olive oil to grease muffin sheet
  • Maple syrup optional, for topping

Instructions
 

  • Dice veggies and chop green onion.
  • Add all dry ingredients (chickpea flour – baking powder) to a large mixing bowl. Whisk to combine well. Add veggies and wet ingredients (coconut milk and chili garlic sauce), whisking again to combine well.
  • Preheat oven to 375°F. Use olive oil and a food brush to grease all 12 muffin cups in a baking sheet*, and half of the muffin cups in another 12-muffin sheet (or grease 3 cups in a 6-muffin sheet).
  • Scoop ¼ cup of batter into each greased muffin cup. After filling the 12 cups on one sheet, you should have 6 (¼ cup) scoops leftover. This can be scooped into 6 muffin cups of another 12-muffin sheet, or into 3 cups of a 6 muffin sheet (add ½ instead of ¼ cup in this case).
  • Bake at 375°F for 45-50 minutes** on the middle rack of the oven. Once a toothpick inserted into the frittatas comes out clean, they are done. Let them sit for 5 minutes, then remove from the baking sheet, top with maple syrup for added indulgent flavor, and ENJOY!

Notes

* You may want to use a paper lining in each muffin holder — the frittatas are a little tricky to remove once cooked, even after greasing the baking sheet (they will come out nicely in one piece, but you will need to use a knife to loosen the edges and it just takes a bit of effort). 
**Watch the cook time on these closely once you reach 45 mins. They will be almost overdone on the outsides with a nice golden brown crust, and perfectly cooked on the insides. I do not recommend exceeding 50 minutes, though your results and required cook time may differ from mine.
Keyword bulk meal prep, chickpea flour, savory, spicy

Leave a Reply

Your email address will not be published.

Recipe Rating