Chickpea flour frittata with spinach and nutritional yeast

Ingredients

For 1 serving

• Chickpea flour60 g
• Spinach150 g
• Nutritional yeast10 g
• Spring onions1
• Extra virgin olive oil1 teaspoon
• Turmeric1 pinch
• Saltto taste
• Black pepperto taste

Method

1. Whisk the chickpea flour with cold water added in a thin stream, just enough for a batter as runny as crêpe batter, along with the turmeric, a pinch of salt and half the nutritional yeast; leave to rest for 10 minutes.
2. Meanwhile, wash the spinach and slice the spring onion.
3. Heat the oil in a non-stick frying pan over medium heat and wilt the spinach and spring onion for 3 minutes, until their liquid has evaporated.
4. Pour the batter over the spinach, level it, cover and cook over low heat for 6 minutes, until the top has set.
5. Flip the frittata with the help of a plate and cook for another 3 minutes, until golden underneath too.
6. Serve with the remaining nutritional yeast and a grind of black pepper.