Directions Heat oven to 375°F and line or lightly oil a 9-inch skillet. Whisk chickpea flour, water, nutritional yeast, baking powder, turmeric and salt. Soften the vegetables in a skillet, fold them into the batter and pour into the pan. Bake 30–35 minutes, until set and golden; rest 10 minutes before slicing. Inspired by Shared Food Patterns
Blue Zone Connection The combination of chickpeas, spinach, peppers and fresh herbs keeps this recipe centered on whole and minimally processed plant foods. That approach is consistent with the plant-forward eating pattern associated with Loma Linda. This is a modern Blue Zone–inspired recipe, not a traditional Loma Linda dish.
Helpful Notes Let the batter rest briefly so the chickpea flour hydrates evenly. Allow the baked frittata to stand for 10 minutes before slicing. Estimated Nutrition Per serving
Calories 190
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 300 mg
Total Carbohydrate 25 g
Dietary Fiber 5 g
Total Sugars 5 g
Protein 9 g Notable vitamins & minerals: Iron · Folate · Vitamin A · Vitamin C
Estimated per serving from the printed ingredients and stated yield. Values vary with ingredient size and brand. Optional ingredients and accompaniments are excluded.
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