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This is an epic breakfast to share with friends or eat all week. I am in love with this recipe; it's better than the egg-based dishes I remember eating before going vegan. Feel free to experiment with different vegetables in the filling: sautéed or grilled zucchini, carrot, fresh tomato, spinach or kale would all be wonderful in here.

Broccoli Frittata with Sun-Dried Tomatoes, Onions and Garlic [Vegan]

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Cooking Time


Ingredients You Need for Broccoli Frittata with Sun-Dried Tomatoes, Onions and Garlic [Vegan]

  • 2 cloves garlic
  • 2 onions
  • 1 medium head broccoli
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon madras curry powder
  • 1/2 teaspoon smoked paprika powder
  • 2 cups + 2 tablespoons water, divided
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sun-dried tomatoes, stored in olive oil
  • 1/4 cup chopped basil leaves
  • Salt and pepper, as desired
  • 1 cup chickpea flour
  • 2 cups water
  • 1⁄3 cup nutritional yeast

How to Prepare Broccoli Frittata with Sun-Dried Tomatoes, Onions and Garlic [Vegan]

  1. Preheat the oven to 400ºF.
  2. Mince the garlic and onions, and chop the broccoli into small, thin bite-size pieces. In a pan on medium-low heat, heat the olive oil, and then turn down to low. Add the garlic and onions and sauté for 8 to 10 minutes or until they are translucent and beginning to brown. Add the spices and stir for a couple minutes.
  3. Add the broccoli, 2 tablespoons of water and the vinegar, and saute for another 5 to 7 minutes, or until the broccoli is vibrant green and just starting to soften. Stir in the tomatoes and basil and turn off the heat. Add salt and pepper to taste.
  4. In a bowl, whisk together the chickpea flour with 2 cups of water and the nutritional yeast. Stir in your sautéed vegetables evenly, and then pour into a foil-lined pan, you don’t want the batter to be more than 2 to 3 inches thick.
  5. Bake for 45 to 60 minutes or until the top of the frittata is dark brown and crispy. The cooking time will depend on the size of your pan (a bigger pan will take less time because it will be a thinner frittata).
  6. Let it cool for 20 to 30 minutes; then slice and enjoy. (You can eat it right away if you really want, but it sets nicer once cooled down.)
  7. This will keep for 5 to 7 days in the fridge.
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