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Herbaceous Frittata

Delicious chickpea frittata full of herbs and greens
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Breakfast
Servings 6 slices


  • 1 ½ cups chickpea flour
  • 1 ½ cups water
  • ¼ cup neutral oil
  • ½ cup kale or other greens, minced
  • ½ onion, minced
  • ½ tsp turmeric
  • ½ tsp baking powder
  • 1 tsp kosher salt

2 cups packed herbs (or flavorful greens)

  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • ½ cup chopped dill
  • ½ cup chopped fennel fronds


  • Preheat oven to 375°
  • Over medium heat, add ¼ cup neutral oil to a skillet. (If you have a cast iron skillet, you can bake the frittata in the skillet. If you do not, you will need need a second greased baking dish, such as a pie plate or casserole dish.)
  • Finely chop ½ of a yellow or red onion and 1 cup of kale or other greens. Add these to the skillet.
  • Saute onion and greens until onions are translucent, stirring occasionally so they don't brown.
  • While the onion and kale cooks, whisk together 1 ½ cups chickpea flour with 1 ½ cups water until smooth. Set aside to rest for at least 5 minutes.
  • Chop up 2 cups of herbs. Feel free to sub out herbs you don't enjoy or don't have on hand. I enjoy combos of cilantro, parsley, basil, mint, and fennel fronds (even though it's not an herb.)
  • Add baking powder, turmeric, salt, and chopped herbs to the rested chickpea batter. Whisk to combine.
  • If baking in the cast iron skillet: Pour the mixed batter directly into the skillet, over the onions and kale.
  • If baking in a separate dish: Mix kale and onions into the batter. Pour batter into a separate, well greased baking dish.
  • Bake for 30-35 minutes, or until slightly cracked on the top and firm in the center.
Keyword breakfast, chickpea, frittata, garbanzo, gluten free, herbs, savory, vegan