Breakfast Frittata
potatoes, smoked paprika, cilantro crema
This chickpea flour-based frittata will blow even the bougie-est brunch spots out of the water. Loaded with veggies and low in carbs, it’s about to be your new breakfast obsession.
Nutrition (per serving)
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INGREDIENTS
- 6 oz Yukon Gold potatoes, cut in half
- 3/4 cup chickpea flour
- 1 tbsp nutritional yeast
- 2 tbsp vegan butter
- 1 yellow onion, peeled and chopped
- 1 tbsp smoked paprika
- 0.25 oz cilantro, leaves picked
- 2 oz cilantro crema
- 6 tsp hot sauce
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Microwave potatoes in medium microwave-safe bowl until fork-tender, 3 to 4 minutes. In separate medium bowl, whisk together chickpea flour, nutritional yeast, 1 cup water, ¼ tsp salt, and a pinch of pepper.
Melt butter in medium nonstick skillet over medium-high heat. Add potatoes, onions, just ½ tsp paprika, and ¼ tsp salt and cook until well-browned, 5 to 8 minutes. Add chickpea batter and stir to combine. Reduce heat to medium and cover with lid. Cook, undisturbed, until edges are brown and top is set, 5 to 8 minutes. Flip cooked frittata out onto clean work surface.
Cut frittata into quarters and transfer to 4 serving plates. Sprinkle with cilantro and serve with cilantro crema and as much hot sauce as you’d like.
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