This frittata is packed with health! The black cabbage (lacinato kale) is rich in chlorophyll and is a good source of calcium and antioxidants. If you clean it and slice it at least 40 minutes before cooking, you'll also get a supply of the precious sulforaphane. Chickpea flour has a good protein content; nutritional yeast is a source of B vitamins. Last but not least, this is a really low-fat recipe.
Serving size: 1
- 3 oz chickpea flour
- ¼ cup oat milk
- ½ cup water
- 2 tbsp nutritional yeast
- ¼ tsp fine salt
- ¼ tsp garlic powder
- 4-5 medium black cabbage/ lacinato kale leaves
Mix the oat milk with the water, add them to the chickpea flour, a little at a time, until it forms a smooth, fluid batter. Let it hydrate for a couple of hours (or as long as you have time, whichever it is shorter), the mixture will become more digestible.
Bring a pot full of water to a boil. Remove the center stalk from the black cabbage leaves, cut them into little pieces and boil them for 3-4 minutes. Drain the cooked pieces of leaves, place them on a plate and let them cool.
Add the salt, nutritional yeast and garlic powder to the batter. Mix well and pour the mixture into a non-stick baking dish (I used a 9 inch round one). Add the cooked leaves of black cabbage, spreading them evenly over the surface. Incorporate them into the batter by mashing them with the back of a fork.
Bake in a convection oven at 375°F for about 15 minutes. You can consume it either hot or cold.
This frittata will keep in the refrigerator for up to 2 days. It's delicious served with veggie mayo.