Make-Ahead Italian Baked Egg-White-Free Veggie Frittata-Style Bake

Ingredients

• 1 cup cup chickpea flour
• 1 cup cup water
• 2 medium, diced russet potato
• 3 cups cups baby spinach
• 1/3 cup, chopped sun-dried tomatoes
• 2 tbsp tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp tsp dried oregano
• 3/4 tsp tsp salt
• 1/2 tsp tsp black pepper
• 2 tbsp tbsp nutritional yeast(optional)

Instructions

1. 1

   The night before: sauté potato in olive oil over medium heat for 10 minutes until golden and tender.

2. 2

   Add garlic and spinach; cook 2 minutes until wilted. Stir in sun-dried tomatoes, oregano, salt, and pepper.

3. 3

   Whisk chickpea flour with water, salt, and nutritional yeast until smooth.

4. 4

   Combine vegetables and batter in a greased 8x8 baking dish. Cover and refrigerate overnight.

5. 5

   In the morning, preheat oven to 375°F (190°C).

6. 6

   Bake uncovered for 40-45 minutes until set and golden on top.

7. 7

   Rest 10 minutes, slice, and serve warm.