Vegan Frittata with Chickpea Flour
Flavorful vegan frittata made with chickpea flour! Eggless no dairy frittata without tofu, perfect for a quick meal and savory breakfast!
Servings 2 people
Equipment
- 1 kitchen scale
- 2 bowls
- 1 (hand or electric) whisk
- 1 pan with lid
Ingredients
- 150 grams chickpea flour
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano (or other herbs, like basil, thyme, rosemary or a mix of them all)
- ½ teaspoon baking soda
- 300 grams water, room temperature
- 2-3 tablespoons olive oil (one for the batter, 1-2 for cooking)
- 1 tablespoon (apple cider) vinegar
- chopped parsley or chives (optional)
- chopped green onions (optional)
- 1 cup finely chopped potato, zucchini, broccoli or spinach (optional)
Instructions
- Finely chop the vegetables (if using) and sautee in pan with a spoonful of olive oil until soft and liquids have evaporated
- In a bowl mix chickpea flour, salt, pepper, oregano (and/or other herbs) and baking soda
- In another bowl mix olive oil, water and vinegar
- Add liquids to the dry ingredients and mix well, with a hand or electric whisk, until the batter is smooth and without clumps
- Incorporate the veggies to the batter (or you can simply pour the batter directly on the vegetables in the pan where you sauteed them)
- Generously grease a non sticking pan with olive oil, heat it for 30-60 seconds then pour the batter, spread it evenly and cover with a lid
- Cook over medium heat until the top is firm (after 5-10 minutes check the bottom to make sure it doesn't burn)
- Then flip the frittata around and cook for another 5-10 minutes, making sure the bottom doesn't burn.
- Remove from pan, serve on a plate and wait a few minutes before slicing.