Vegan Broccoli Frittata
• ½ yellow onion, chopped • 1 tbsp olive oil • 1 ½ cup chopped bell peppers (red, yellow and orange) • 2 cups broccoli florets • 1 ¼ cup Anthony’s Goods Chickpea Flour • 1 ¼ cup water • 1 tsp smoked paprika • 1 tsp salt • 1 tsp garlic powder • ¾ tsp Anthony’s Goods Turmeric • ½ tsp onion powder • Freshly ground black pepper, to taste
Chickpea flour stands in for eggs in this veggie-packed vegan frittata. 1. In an oven-proof 12-inch pan, heat the olive oil and sauté the onions and bell peppers. Add the broccoli florets and cook until fork-tender. Season with salt and pepper, to taste. 2. Meanwhile, add the chickpea flour, water, smoked paprika, salt, garlic powder, turmeric and onion powder to a blender. Blend until smooth. 3. Preheat the oven to 400F. 4. Pour the chickpea flour batter into the pan and smooth it out, making sure it’s evenly distributed. Cook until the edges are set, then place in the oven and bake for 8-10 minutes, until cooked through. 5. Remove from the oven and enjoy!