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Garbanzo Flour Frittata


25 minutes

4 servings


This is a great egg-free breakfast or lunch alternative. Add whatever combination of vegetables you like. To keep this dish cleanse friendly, no cheese, processed meat, or soy options added.

Garbanzo Flour Frittata


1 tablespoon(s) plus one teaspoon of avocado or coconut oil

1 large leek, or 2 smalls

3 cup(s) spinach, rinsed and chopped

2 cloves garlic, minced

2 cup(s) Garbanzo bean flour (chickpea flour)

1 1/4 teaspoon(s) baking soda

1 tablespoon(s) lemon juice

1 dash(es) sea salt and pepper, to taste

1 1/2 cup(s) unsweetened almond or coconut milk

2 tablespoon(s) chopped dill

2 tablespoon(s) chopped parsley

1/2 cup(s) chopped pitted kalamata or green olives

2 large ripe avocados

1 handful(s) fresh cilantro, washed and chopped

1 tablespoon(s) juice of lime (about 1/2 to 1 lime)

1 dash(es) sea salt and pepper, to taste


1. Cut off the green end of the leek. Slice lengthwise and then into half- moons and separate the leeks. Soak in a bowl of cold water for a few seconds, rinse off the water.

2. In a large iron skillet, melt 1 tbsp of the oil on medium and sauté the leeks for 3-5 minutes.

3. Add the garlic and spinach and sauté until all the spinach is wilted, take off heat and set aside.

4. With a fork, whisk garbanzo bean flour, soda, lemon juice, and milk together in a bowl to form pancake-like batter

5. Add dill, parsley, olives, and salt and pepper to taste.

6. Add the sautéed vegetables and mix well.

7. Preheat the iron-skillet on high, then reduce to low. Add 1 tsp oil, when it’s hot but not burning, pour the entire batter into the iron- skillet and cover.

8. Cook for 10-15 minutes, until the bottom is golden, and the top has no liquid spots left (it will be looked cooked)

9. Put the iron-skillet into the oven on low broil for 5-10 more minutes. *Do not put any other type of pan into the oven. You may need to adjust cooking time for altitude and oven temperature.

10. Careful to use gloves and rest the iron-skillet on a trivet.

11. Cut into 8 pie shaped pieces, top with homemade guacamole. Enjoy warm!

12. Topping-Cut the avocados lengthwise and scoop out the flesh. Mash with a fork or masher. Add the cilantro, lime, salt, and pepper and mix well. Enjoy!

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