Broccoli Frittata with Sun-Dried Tomatoes, Onions and Garlic

Ingredients

• 2 cloves garlic
• 2 onions
• 1 medium head broccoli
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried basil
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon madras curry powder
• 1/2 teaspoon smoked paprika powder
• 2 cups + 2 tablespoons water, divided
• 1 tablespoon apple cider vinegar
• 1/4 cup sun-dried tomatoes, stored in olive oil
• 1/4 cup chopped basil leaves
• Salt and pepper, as desired
• 1 cup chickpea flour
• 2 cups water
• 13 cup nutritional yeast

1. Preheat the oven to 400F.
2. Mince the garlic and onions, and chop the broccoli into small, thin bite-size pieces. In a pan on medium-low heat, heat the olive oil, and then turn down to low. Add the garlic and onions and saut for 8 to 10 minutes or until they are translucent and beginning to brown. Add the spices and stir for a couple minutes.
3. Add the broccoli, 2 tablespoons of water and the vinegar, and saute for another 5 to 7 minutes, or until the broccoli is vibrant green and just starting to soften. Stir in the tomatoes and basil and turn off the heat. Add salt and pepper to taste.
4. In a bowl, whisk together the chickpea flour with 2 cups of water and the nutritional yeast. Stir in your sauted vegetables evenly, and then pour into a foil-lined pan, you dont want the batter to be more than 2 to 3 inches thick.
5. Bake for 45 to 60 minutes or until the top of the frittata is dark brown and crispy. The cooking time will depend on the size of your pan (a bigger pan will take less time because it will be a thinner frittata).
6. Let it cool for 20 to 30 minutes; then slice and enjoy. (You can eat it right away if you really want, but it sets nicer once cooled down.)
7. This will keep for 5 to 7 days in the fridge.