- Calories: 235
- Protein: 10g
- Total Fat: 10g
- Saturated Fat: 1g
- Total Carbohydrate: 28g
- Dietary Fiber: 6g
- Sodium: 410mg
Your family will love this spin on a traditional frittata. Mine sure did!
- Prep time
- Total Time
- 1 package Lucini Italia chickpea frittata mix (savory rosemary flavor)
- 3.25 cups water
- 3 tablespoons olive oil
- 2 teaspoons coarse sea salt or Kosher salt
- 1 pint cherry or grape tomatoes, chopped
- fresh basil, for garnish
Preheat oven to 500 degrees. Coat skillet with oil spray and heat in oven for at least 5 minutes.
Mix the frittata mix with the water, olive oil, and salt. Pour into the hot skillet, and bake in oven for 12-14 minutes. Crack open oven door and cook for an additional 6-8 minutes. Remove pan from oven when top is golden brown. Let cool. Slice into 6 triangles, and top generously with the tomatoes. Garnish with basil, and serve.
*Note: You can make your own chickpea flour by grinding dried chickpeas in food processor or coffee grinder. You’ll need about 2 1/4 cups of chickpea flour for this recipe. You can also choose to toast the dried chickpeas before grinding on a baking sheet in oven set at 400 degrees for about 20 minutes). If you’re buying chickpea flour in the store, you might also find it under one of the following names: gram, besan, channa, and garbanzo flour.