Broccolini White Bean Frittata. Gluten free Soy free Nut-free Vegan Frittata with Chickpea flour, beans, veggies. Easy, wholesome breakfast.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Total time: 70 minutes
  • Yield: 8
  • Category: Breakfast
  • Cuisine: American

Ingredients

White Bean Feta:

  • 1 15 oz can great northern beans (or scant 1.5 cups cooked)
  • 1.5 tsp dried thyme (use less if you are not a fan of thyme)
  • 1/4 tsp each of garlic powder and onion powder
  • 1/4 tsp salt
  • 2 tsp lemon juice
  • 2 tsp apple cider vinegar
  • a very generous dash of black pepper

Chickpea batter:

  • 3/4 cup chickpea flour
  • 1 Tbsp cornstarch (or potato starch)
  • 1 Tbsp coconut flour (or chickpea flour)
  • 1 Tbsp flaxmeal
  • 1 Tbsp nutritional yeast
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp each of chipotle pepper powder, mustard powder, garlic powder, oregano
  • 1/2 tsp baking powder
  • 3/4 cup coconut milk
  • 1/4 cup water
  • 2 tsp oil (optional)

Veggies:

  • 1 loaded cup of chopped Broccolini/Broccoli (1/4 to 1/2 inch size chopped or use chopped greens)
  • 1/4 cup chopped carrots
  • 2 Tbsp chopped sun dried tomato
  • 1 Tbsp chopped pickled jalapeno
  • Other veggies or greens (chopped)

Method

  1. Preheat oven to 350 degrees F / 180ºc.
  2. Add all the ingredients under Bean feta in a bowl. Mix and mash the beans a bit.(mash atleast half the beans well) and let sit till you prep.
  3. Chop up the veggies and keep ready.
  4. In a bowl, mix all the dry ingredients of the chickpea batter (all ingredients till baking powder). Whisk well to combine. Add the coconut milk, oil and water and mix to combine.
  5. Add the chopped veggies, and white beans to the batter. fold in.
  6. Drop batter onto greased pie pan. Even it out. Top with tomato slices (optional).
  7. Bake for 40 to 50 minutes or until the center is not jiggly and the edges lightly brown.
  8. Serve warm with Sriracha/ketchup, with favorite gravy or dressings or in a sandwich.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.