The best chickpea flour frittata with broccoli rabe and creamy plant-based cheese
A plant-based riff on frittatas using chickpea flour, water, broccoli and spring onions!
I’ve been wanting to make something like this for a while but was always intimidated.
Turns out, it’s really easy. Like, surprisingly easy.
Made with chickpea flour, broccoli rabe, clean and creamy plant-based cheese, a bit of olive oil and spring onions - this dish is delicious and honestly kind of elegant.
I just love it and I think you will too.
Healthwise…
There’s so much to love about this from a health perspective, so I’m going to get right to it -
It’s super high in fiber (about 7.5 grams per serving) and has a good amount in protein (about 10-12 grams per serving). So expect to be kept full and satiated. I’ve been loving it as a late breakfast/early lunch to hold me over until the late afternoon or early evening when I begin to think about dinner.
Broccoli, especially when it’s in season, is deeply good for you. It’s loaded with important nutrients and antioxidants, and can boost health in a variety of ways, from reducing inflammation to improving immunity and helping to prevent chronic diseases.
You can get this as clean as you want, really. The oil isn’t necessary and some days I don’t use it at all (but it does add a deeper flavor and good level of moisture, for sure). Same goes for cheese. You can also change up the veggies as you please to benefit from a variety of important nutrients. And if you’re not sensitive to onions or garlic, you can include those for added health benefits. You get the point - you have options.
It’s a bit of an elevated breakfast and likely different than what you or I enjoy for breakfast most days. Openness to change is the spice of life and it’s good for your health to invite new things into your routine. Exploring recipes and playing with food is an every day opportunity to do so.
Why it’s so damn convenient…
It’s super easy to make. Whisk the batter, blanch your broccoli, combine the two and then pour it a pan to cook for 5-10 minutes. The whole process takes just 15-20 minutes, from start to finish.
It’s very adaptable. You can season it as you wish and change up the vegetables based on the seasons and your preferences. You can truly make it your own. I love a recipe like that, don’t you?
The ingredients are super simple - chickpea flour, water, simple spices, creamy plant-based cheese and broccoli. You may even have a lot of them on-hand in your fridge and pantry.
Some (sorta) non-negotiable tips…
Because no one likes a putting their time into a recipe only to have it turn out like sh*t. So we’re not going to let that happen…
While you can bake this frittata in the oven, I wouldn’t. The stovetop approach I’ve outlined will be much more moist and enjoyable.
On that note, don’t overcook this. Better moist and slightly undercooked than overcooked and dried out. No one likes a dry tasting frittata.
Use kala namak (Indian black salt) as directed below. This gives the frittata an egg-like flavor.
Blanch and season the broccoli before adding it to the flour to optimize the texture, taste and overall flavor.
A good non-stick pan is a must. Also, if you’re nervous about “the flip” …don’t be. The method I used (more on that below) works perfectly.
This is best eaten fresh. And by best I mean, it’s sort of a must. You can store it in the fridge and reheat it but it ain’t gonna be good…Just saying.
Keep scrolling for the full recipe below. I hope you love it as much as I do!
Chickpea Flour Frittata with Broccoli Rabe and Creamy Plant-Based Cheese
Prep Time: 5 minutes | Cook Time: 10 minutes | Yields: 1-2 servings
Ingredients:
1 cup chickpea flour
1 cup filtered water
1-2 tbsp plant-based cream cheese (I like this one) or shredded cheese that melts well (I like this one)
1-2 tbsp extra virgin olive oil or avocado oil
1 cup broccoli rabe, chopped
1 tsp kala namak (Indian black salt)
a few pinches of mineral salt (used throughout)
1-2 pinches ground black pepper
Handful of chopped spring onions
Directions
Boil water in a small saucepan (with a pinch of salt). Add broccoli rabe and blanch for about 3 minutes. Pour broccoli rabe over strainer, drain water, run broccoli under cold water for 10 seconds. Set aside.
Next, prepare the batter. Use a whisk to blend the water, chickpea flour, a tbsp of oil, kala namak and another pinch of salt and pepper. The batter needs to be completely smooth. No chunks. Once smooth, stir in your cheese. If you’re using cream cheese, whisk it into the batter until it’s mostly smooth (baby chunks are okay but just baby ones). If using shredded cheese, make sure to mix it in well and that it’s evenly spread throughout the batter when you pour it into the pan.
Now, add broccoli to the batter.
Place a non-stick pan over the stove on a high heat. After 2-3 minutes, once it’s really hot, reduce to a low-medium heat. Add a very small amount of oil to the pan (like a tsp, or a spray of this) and pour in the frittata batter. Cook for 4-5 minutes, and do not touch it!
After 5 minutes, make sure the frittata is not sticking to the pan anymore, then slide it on a plate, then turn it back into the pan on the opposite side and cook for another 2 to 3 minutes on low heat.
Transfer the frittata to a plate and enjoy as is, sprinkled with some green spring onions on top.
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