Vegan Mushrooms & Spinach Frittata
This Vegan Frittata with Mushroom & Spinach makes the perfect breakfast/brunch being so filling and relatively quick and easy to make.
Servings 6
Calories 166kcal
Equipment
- Baking dish
Ingredients
- 1 tbsp coconut oil
- 2 cloves of garlic minced
- 1 onion chopped
- 250 g mushrooms sliced
- 2 medium tomatoes diced
- 50 g spinach
- 2 cups chickpea flour
- 1-1 1/2 cups water
- 1 tsp paprika (smoked, if available)
- sea salt and black pepper to taste
Instructions
- Add coconut oil to a heated pan, throw in chopped onion and garlic. Let cook for 5 minutes.
- Now sliced mushrooms can be added too, salt and pepper them and let their liquid evaporate (do not close the lid while cooking). Stir occasionally, let cook for 10 minutes
- Meanwhile, prepare the chickpea dough in a separate bowl: add chickpea flour, spices (like paprika, I have also added cumin and a bit of chili powder). Start slowly adding water and stir until slight liquid consistency. Set aside.
- To the cooking pan add sliced tomato, let simmer for another 5 minutes.
- Turn off the stove, mix with spinach and transfer to a baking pan.
- Turn on the oven to 180 C. Cover mushroom mix in baking pan with the dough, spread evenly and place into the oven.
- Bake for around 20-30 minutes until lightly crusted on top.
- Slice up and serve warm. Bon appetite!