I have been wracking my brain on how I could make a Frittata without eggs, of course, and without soy. Then I remembered a recipe using chickpea flour for the eggs, perfect.
What I like about frittatas is that you can put just about anything in it and it always turns out good. It is a great way to use up some leftovers and make it a completely different kind of meal or flavor profile.
I will break the recipe up into three different easy steps: Veggies, Dry, and Wet Ingredients. One thing nice about this is you use one pan for the sauteing and baking. I think less cleanup work is always good.
This particular recipe is heavy on the veggies, but that is how I like it.
- 1 c onion, diced
- 1/2 c celery, diced
- 1 red bell pepper, diced
- 2 tbsp vegetable broth, plus more as needed
- 2 Roma tomato(es), diced
- 1 tbsp garlic clove, minced
In a large nonstick/ceramic pan add onion, celery, red bell pepper and broth. Cook veggies until onions are translucent and the celery and red peppers are softened. Add tomatoes and garlic. Cook until garlic is fragrant and the onions are just heated through.
- 1 c chickpea flour
- 3 tbsp nutritional yeast
- 2 tsp All-Purpose Seasoning
- 1/2 tsp baking powder
- 1/4 tsp black salt
- 1/4 tsp turmeric
Combine all dry ingredients onto a large bowl and whisk together.
Preheat oven to 350 degrees.
- 1 c water
- 1 lemon, juiced
Add wet ingredients to the dry ingredients and let the batter set for about 5-10 minutes. The batter will thicken during this time.
Add veggies to batter and stir until well incorporated.
Pour batter back into pan and put into oven. Bake for 15-20 minutes. A toothpick should come out clean.
Note: This perfect for any meal or any occasion. Also I like to serve this with a Balsamic Syrup.
Serve. Eat. Enjoy.