My chickpea flour pasta broccoli frittatas are vegan, grain-free & so delicious! Chickpea flour batter and chickpea pasta make make these mighty muffins possible. They have 136 calories and 7.2 g protein each!
Vegan & Grain-Free Pasta Frittatas
Every once in awhile, I come up with a recipe that makes me pinch myself. Not because of the taste or flavor (I always strive for delicious), but because it is something I never would have imagined possible just a short while ago.
These broccoli and pasta frittatas–made without eggs or grains— are precisely what I mean.
Use Chickpea Flour Pasta (Grain-Free & High Protein)
You’ve seen me use chickpea flour to concoct an egg-like quiche/frittata batter multiple times, and if you look at my most recent cookbook to the right of this post, you can get an inkling about how much I love chickpea flour in general.
But for this post, I went over the top, pairing chickpea flour with even more chickpea flour, specifically chickpea flour spaghetti, made by BANZA. To be clear, I have zero connection with Banza; I ordered some of their pasta on my own volition after I saw the founder on Good Morning America (which I never watch, so I imagine that my tuning in was meant to be).
My chickpea flour cookbook had only been out for a few months, so as soon as I heard the words “chickpea flour,” I was all ears. The owner is charming and compelling, and the host raved about the pasta, so within 15 minutes, I placed an order.
The host was not exaggerating: this chickpea flour pasta is stellar!!! Additionally, it is naturally grain-free, gluten-free, high fiber, low-glycemic, and a good source of protein, too. If you have been missing pasta, but are eating a grain-free diet, you will be blown away.
I’ve been pairing the pasta with simple sauces, but in the pursuit of more savory, protein-rich, portable pucks, I opted to use some of my chickpea spaghetti stash–in combination with some uber-fresh broccoli, gifted to me by a good friend–to make a newfangled form of pasta frittatas.
I am so glad I did. The creamy, garlic and basil-scented custard, together with the bright bites of broccoli and toothsome pasta, makes these frittata pucks magical (getting back to the “how are these possible w/o eggs and grains?”) and one of my favorite recipes to date.
They are perfect for a power lunch on the go, but also great for breakfast, dinner, and snacks. I throw the broccoli in with the pasta during the final minute of cooking, so these are a breeze to assemble, too.
I love a bit of crunch with baked pasta of any kind, so I finished these off with a minute under the broiler (it caramelizes any broccoli bits that are peaking through the top, too. Yes, please).
Have fun swapping in other vegetables for the broccoli, as well as changing up the flavors of the batter (hmm…perhaps some sun-dried tomato?). Also, you can use any other variety of gluten-free spaghetti you like or prefer here, in place of the chickpea flour pasta.
Happy gnoshing, everybody!
More Vegan & Grain-Free Chickpea Flour Egg Dishes:
- 3-Ingredient Chickpea Flour Frittata
- Sweet Potato Kale Chickpea Flour Frittata
- Chickpea Flour Tortilla Espanola Muffins
- Vegan Hash Brown Omelet Muffins
- Chickpea Flour Vegetable Frittatas
- Tex-Mex Black Bean Frittatas (high protein)
- Vegan Quinoa Omelet Muffins