Makes: 6-8 slices
Prep time: 10 minutes
Cooking time: 40 minutes
Protein-packed plant based chickpea frittata loaded with 'cheesy' greens.
Originally the word frittata was from the Italian friggere which means fried. It was often used to describe an egg dish that had been cooked in butter or oil. Now the term is widely used across the globe with different cultures creating their own versions of this much-loved dish. From China and Asia to France and Spain - and to my little country pumpkin kitchen in the middle of nowhere with a total cruelty free plant based version. Let's cook!
3 cups chickpea flour, sifted
2 + 1/3 cup filtered water
1 onion, finely chopped
2 garlic cloves, crushed
500g mixed wild greens (spinach, kale, nettle, mallow, marog, etc) - finely shredded
2 tbsp nutritional yeast
2 tsp dried veg stock
1 tsp dried mixed herbs
1/8 tsp kala namak
1/4 tsp turmeric
Pink Himalayan salt and pepper to taste
Good quality extra virgin olive oil for cooking
sticky balsamic pan-fried cherry tomatoes
extra sprinkling of nutritional yeast!
would also be super delicious with a dollop of pesto or my homemade tangy cashew sour cream
Preheat oven to 180C.
Heat the olive oil on medium heat and sauté the onions and garlic until translucent. Add the greens, dried veg stock, salt and pepper. Cook for a few minuets until the greens have wilted. Remove from heat.
In a bowl combine the sifted chickpea flour, dried herbs, nutritional yeast, kala namak and turmeric. Mix well. Slowly add the water to form a paste and then continue adding water until a smooth batter is formed.
Pour the batter mixture over the greens and cook for 25 minutes on low heat. I like to place a frying pan lid to lightly steam the frittata on top so that it cooks through evenly.
Place in the oven to get a delicious crispy top - bake for 10-15 minutes or until crispy on the edges and top.
Tip: Steaming the frittata with the lid really helps to cook it through evenly so that you get a soft, fluffy and light middle with a crispy edge and top.