Vegan Chickpea Veggie Frittata

Ingredients:
Chickpea Egg Mixture:
2 cups chickpea flour
1 cup unsweetened almond milk
1/2 tsp baking powder
1 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp smoked paprika
1 tsp pink Himalayan sea salt
A few grounds of fresh cracked pepper
1/8 tsp kala namak (black salt) – optional for that extra eggy flavor

Veggies: Feel free to use any combination of vegetables you enjoy most.
1 cup broccoli
3 stalks kale
1 medium orange bell pepper
10 cherry tomatoes
12 oz crimini Mushrooms
2 cups fresh spinach
1/2 large green zucchini
2 green onions (scallions)
1 tsp crushed garlic
3 tbsp extra virgin olive oil
Salt & Pepper to taste
Vegan Parmesan Cheese – optional topping

Directions:

1. Start by prepping all your veggies by dicing into small pieces. Preheat your oven to 375 degrees. Prepare 2 cake pans by spraying generously with olive oil.
2. In a large sauté pan, bring 3 tbsp olive oil to a high heat and add all your veggies. Stir frequently to soften and brown a bit. Add crushed garlic one minute before finished cooking and add seasonings at the end as well. Remove from heat and set aside.
3. In a bowl combine all the chickpea egg ingredients and whisk well until there are no lumps. Add a few tablespoons of water to thin out if needed. You want a pancake batter consistency.
4. Pour egg mixture evenly into the prepared cake pans. Recipe makes enough for 2 – 8inch round pans. Top with all the veggies and stir a bit to make sure everything is coated. Drizzle a tiny bit more olive oil on top.
5. Bake in the oven for 20 minutes or until the egg mixture sets and begins to crack at the top. If adding vegan parm, remove from the oven after about 10 mins sprinkle cheese over top and return back to the oven for the remainder of the time or until cheese melts and frittata is set.