This vegan version of the traditional frittata has become so beloved that even folks who typically eat eggs reach for it at lunchtime at Spirit Rock. The batter comes together easily. You can add any vegetables you want if you don’t have those listed below. Just make sure anything you add (other than greens) is fully cooked before adding them in. This frittata keeps well in the fridge for several days, so you can cut a slice, whip up a salad and have a nice lunch in a matter of minutes.
Ingredients for batter:
- 1 ¼ cup chickpea flour
- 3 Tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
Ingredients for filling:
- 2 medium potatoes, cooked until tender (boiled or baked) and sliced into ¼ inch rounds
- 1 cup chopped greens (kale, chard, spinach or a combination of your favorites)
- ½ cup grated or cubed vegan cheese
- ¼ cup chopped fresh herbs (parsley, dill, tarragon, chervil)
- 2 Tablespoons olive oil
Instructions
Directions for batter:
1. Sift all dry ingredients into a medium bowl, and whisk in water to make a smooth batter.
2. Set aside for up to 1 hour to help the chickpea flour hydrate and ensure a good texture.
Directions for assembling frittata:
Preheat oven to 375 degrees.
Grease a 9-inch pie pan or an 8-inch baking dish with olive oil.
Layer in potatoes, greens, cheese and herbs (We have found that order to work best).
Gently pour in the batter, starting in the center, and working your way out to the sides.
Bake for 40-45 minutes, until firm and lightly golden.
Let rest for 10 minutes before you slice into the frittata.