Plant-Based Frittata (V, GF, Veg, Soy Free)

Chickpea Frittata, this frittata uses chickpea (Besan) Flour for the base of the dish.

You can watch the Video here.

Saute your vegetables in a non-stick pan, combine them, pour in your batter, then place in the oven! Simple, Easy.

How to Make the Plant-Based batter:

  • 2 cups Chickpea (Besan) Flour

  • ~2.5 cups water

  • 1/4 cup oil

  • 1 tsp Granulated Garlic

  • 1/4-1/2 tsp Turmeric

  • 1 tsp Smoked Paprika

  • 1/4 tsp Black Salt

  • Salt & Pepper to taste

  • Fresh Herbs (Optional)

Combine all ingredients, you can whisk until smooth, set aside while you prepare your ingredients.

The Ultimate Frittata Formula:
Choose 3-4 of the following (You want 3-4 cups of vegetables or more to your liking):

  • 1 Onion, Diced

  • 1 Potato, Diced

  • 1 Bell Pepper, Diced

  • 1 Roasted Red pepper, Diced

  • 1-2 cups, Broccoli

  • 1-2 cups, Cauliflower

  • 1-2 Leeks, Sliced and Cleaned

  • 12oz Mushrooms

  • 1 cup Any Variety of Tomatoes

  • 1 cup Leftover Rice

  • 1 cup Leftover Pasta

  • 1-2 cups of Shredded greens (Kale, Chard, Collard, Mustard, Spinach)

  • Be Creative!

  • ANY LEFTOVERS in your refrigerator

Season Ingredients:

  • 1-3 teaspoons spices (Ex, Oregano, Basil, Thyme, Smoked Paprika, Cumin, Chili Powder, Rosemary, Dill, etc)

  • 1-2 cloves Garlic, minced

  • 1/2-1 teaspoons Salt

  • 1/4 teaspoon Black Pepper

  • Do you have a spice combination you love? Use it!

Equipment:

  • 10-12” Skillet (The larger the skillet the flatter the frittata and less cooking time)

  • Spatula

Instructions

Heat the oven to 375°F.

  1. Sauté the Frittata Ingredients: Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with shorter-cooking veggies like red peppers. You can cook your vegetables together at one time, or separately.

  2. Season the Vegetables: Since the vegetables will be mixed with the batter, you want to over-season them a bit here. Add whatever seasonings you wish to use along with a half teaspoon of salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.

  3. Arranged your vegetables in the pan, (Keep some off to the side to top before putting the pan in the oven) slowly add your batter on top of the vegetables. Be sure to arrange your vegetables any way that you would like. With the remaining vegetables place them onto the batter as if your were topping a pizza.

  4. Cook for about 5-7 minutes on med-high heat until you see the edges start to stiffen and slightly pull away from the edges of the pan.

  5. Put your skillet in the preheated oven for 25-30 minutes until the entire Frittata is set and there is no liquid.

  6. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for up to a week.

  7. Serve Room Temperature, cold or warm in the oven for a few minutes.

(Pictured, 12-in Skillet, beets, beet greens, shitake mushrooms, broccoli, red pepper and onions.)

(Pictured, 12-in Skillet, beets, beet greens, shitake mushrooms, broccoli, red pepper and onions.)