Chickpea Flour Frittata


I use to love Frittata for breakfast. Loaded with greens and vegetables it was one of my favorite post workout meals. This alternative to the traditional frittata works perfectly. I use all the same greens and herbs and add more vegetables sometimes. This is my basic recipe and you can add your favorite vegetables to it, like bell pepper, zucchini, onions,  spinach, kale etc. 


  • 1cup chickpea flour  

  • 1/4tsp paprika  

  • 1/4tsp turmeric  

  • sea salt, pepper  

  • 1tsp baking powder  

  • 1cup water  

  • 1cup mixed herbs (dill, parsley, coriander) 

  • 1 spring onion  

  • 1 avocado to serve

  • baby greens to serve

Herbed Tahini  

  • 1tbs tahini

  • 1/3cup water

  • juice of one lemon  

  • sea salt, pepper  

  • 1/4cup chopped parsley, coriander , mint  


To make the dressing blend all its ingredients in a high speed blender, adjust seasoning.  

Preheat the oven to 200C

Whisk all the frittata ingredients (except the herbs) in a bowl until the batter is smooth and no lumps are left. Let it stand for 5 minutes. 

Chop the herbs. If you’re using any vegetables you can go ahead and sauté them at this stage in a nonstick pan or a skillet with 1tbs of olive oil. 

Add the herbs to the batter, mixing well. Pour the batter on a greased skillet or a nonstick pan, cover it with the lid and cook for 3 min on medium heat. Remove the lid then transfer the skillet to the oven and bake for 4-6 minutes. Remove it from the oven as soon as the top if it is no longer runny. 

Transfer the frittata onto a platter, sliding it gently out of a skillet. Serve it with some greens, avocado and a drizzle it tahini or Hummus.  

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Sincerely V