Chickpea Flour Broccoli Pasta Frittatas (vegan, grain-free)
My hearty & delicious chickpea flour pasta broccoli frittatas are vegan, grain-free & delicious! Only 136 calories & 7.2 g protein each.
Servings: 12 frittatas
Ingredients
- 8 oz chickpea flour spaghetti e.g., BANZA, broken in half
- 2 cups chopped broccoli
- 1 and 1/4 cups 150 g chickpea flour
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 teaspoon dried basil
- 1/2 teaspoon fine sea salt
- 1 and 2/3 cups 425 mL warm (not hot) water
- 3 tablespoons 45 mL olive oil
Instructions
- Cook the pasta according to package directions, adding the broccoli to the pot during the final minute of cooking. Drain and rinse under cold water until pasta and broccoli are cool.
- Meanwhile, preheat oven to 425F. Grease, spray or line all 12 cups of a standard size muffin tin.
- In a large bowl, whisk together the chickpea flour, garlic powder, basil and salt. Gradually whisk in the warm water (gradually to avoid lumps). Whisk in the oil and then stir in the spaghetti and broccoli.
- Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles.
- Bake in the preheated oven for 18 to 22 minutes until set at the centers. If desired, brown tops under the broiler for about 1 minute. Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.
Notes
Pasta: Feel free to use any brand of grain-free spaghetti that you like. If you do not need these to be grain-free or gluten-free, use regular spaghetti.
Storage: Store in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.
Nutrition
Serving: 1frittata | Calories: 136kcal | Carbohydrates: 17.2g | Protein: 7.2g | Fat: 5.4g | Saturated Fat: 0.6g | Sodium: 66mg | Fiber: 4.1g | Sugar: 3g