Page 75 - Vegan

Sides

Frittatas

These frittatas are perfect to have as a side with a bigger meal or to just grab on the go! Feel free
to put whatever in there you want, but this combo is ust perfect. The chopped olives really tie it
all together.

INGREDIENTS

• cups ( g) chickpea flour Makes 12 frittatas
• cups ( ml) water
• - tsp salt 62 calories per serving
• tsp onion powder
• tsp black pepper Macros:
• cup ( g) frozen mi ed 3g Protein 9g Carbs 1g Fat
veggies (ie corn, peas)
• green onion, chopped METHOD
• a red or green bell pepper, Preheat Oven to F and prepare a muffin tin.
chopped . Whisk together chickpea flour and water in a medium
• cup ( . g) olives, chopped sized mi ing bowl.
• handful of cilantro (or herb of . Add the rest of the ingredients and mi well.
choice), chopped . Scoop a large spoonful of mi ture into the prepared
• handful of parsley, chopped muffin tin, filling to the top. Top with sliced cherry tomatoes.
• cherry tomatoes, sliced . Bake at F for minutes or until cooked through and
(optional garnish) turning golden brown on top.
. Remove from the oven and let cool before serving. Makes
appro imately frittatas.
. The frittatas can be stored in an airtight container in the
fridge for up to days. They can also be frozen as well.

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