Grain-Free Broccoli Pasta Frittatas (vegan)
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Cook time
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Grain-Free Pasta Broccoli Frittatas that are vegan and gluten-free. Chickpea flour batter and chickpea pasta make it happen. 136 calories and 7.2 g protein each!
Recipe by::
Recipe type: portable power puck, snack, lunch, dinner
Serves: 12 mini frittatas
  • 8 oz chickpea flour spaghetti (e.g., BANZA), broken in half
  • 2 cups chopped broccoli
  • 1-1/4 cups chickpea flour
  • 1 teaspoon garlic powder (or 2 cloves minced garlic)
  • 1 teaspoon dried basil
  • ½ teaspoon fine sea salt
  • 1-2/3 cups warm (not hot) water
  • 3 tablespoons olive oil
  1. Cook the pasta according to package directions, adding the broccoli to the pot during the final minute of cooking. Drain and rinse under cold water until pasta and broccoli are cool.
  2. Meanwhile, preheat oven to 425F. Grease, spray or line all 12 cups of a standard size muffin tin.
  3. In a large bowl, whisk together the chickpea flour, garlic powder, basil and salt. Gradually whisk in the warm water (gradually to avoid lumps). Whisk in the oil and then stir in the spaghetti and broccoli.
  4. Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles.
  5. Bake in the preheated oven for 18 to 22 minutes until set at the centers. If desired, brown tops under the broiler for about 1 minute. Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.
Pasta: Feel free to use any grain-free spaghetti that you like (it does not have to be grain-free).

Storage: Store in an airtight container in the refrigerator for 1 week or freezer for up to 3 months.
Nutrition Information
Serving size: 1 mini frittata Calories: 136 Fat: 5.4 g Saturated fat: 0.6 g Carbohydrates: 17.2 g Sugar: 3 g Sodium: 66 mg Fiber: 4.1 g Protein: 7.2 g Cholesterol: 0 mg
Recipe by power hungry at