Vegan Rosemary Frittata

Vegan Rosemary Frittata Hero Image

Can I get a golf clap for macronutrients, and a huge ROAR for micronutrients? It’s time to put nutrition labels in their place and spread the word that they don’t tell the complete story.

Macronutrients include fats, carbohydrates and proteins. These are the bulk of what make up the traditional nutrition label.

Micronutrients include vitamins, minerals and phytochemicals. You probably won't find a nutrition label that measures the amount of phytochemicals that a meal has.

Luckily for us, we can tell by using only our eyes if a particular food is abundant in phytochemicals by how colorful it is. Compounds that make up phytochemicals are the same compounds that make our fruits and veggies colorful. The more colorful our meals, the more thriving, energetic, glowing and radiant we will be.

It’s time to make our food choices based more on nutrient density and less on calorie counting.

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Vegan Rosemary Frittata

gluten free / soy free / nut free

Ingredients

  • 1 cup chickpea flour (130g)
  • 2 cups water (475ml)
  • 1 Tbsp. fresh rosemary, chopped (2g)
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil (15ml)
  • 1/2 cup red onion, diced (65g)
  • 1 cup mushrooms, diced (80g)
  • 1 tsp. sea salt (6g)
  • 1/2 cup red bell pepper, diced (70g)
  • 1 heaping cup chard, chopped (55g)
  • 5 turns fresh black pepper

Directions

Preheat oven to 350° Fahrenheit.

Put the chickpea flour and the water in a large mixing bowl and whisk until all of the lumps are gone. Add the rosemary and lemon juice, and set aside.

Heat the oil in a skillet and saute the onions for 2 minutes in medium heat.

Add the mushrooms and the sea salt and saute for 2 additional minutes.

Add the red peppers and cook for 1 minute.

Add the chard and turn off the heat.

Transfer the veggies to the chickpea flour/water bowl and stir until the ingredients are combined.

Add the black pepper and pour in a lightly oiled 9-inch round baking dish.

Place in the oven and bake for 45 minutes.

Let cool for at least 30 minutes before eating.

To find out more about Molly and what she’s doing, check out her website at www.boldvegan.com.


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