Vegan Frittata
Total Time
1 hour and 15 minutes
Prep Time
25 minutes
Cook Time
50 minutes
Rating
4.6 out of 5 stars
(14)
Ingredients
8 servings
- 2 leeks, about 1 1/2 cups, chopped in 1/4 inch half rounds, rinsed.
- 1/2 pound of asparagus, about 2 cups chopped in one inch pieces
- 2 tablespoons olive oil
- 2 cups baby spinach roughly chopped
- 2 cups parsley, chopped
- 1 cup cilantro, chopped
- 3 scallions, thinly sliced
- 1/4 cup of fresh dill (or tarragon, basil or chives, or a combo) chopped
- 1 1/2 cups water
- 1 1/2 cups raw chickpea flour
- 1 teaspoon powdered psyllium
- 1/4 cup hemp hearts
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon white miso paste
- 2 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 clove of garlic
- 1/4 teaspoon turmeric (optional for color)
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Preparation
Step 1
Preheat the oven to 350 F
Step 2
Prepare the veggies
Step 3
Saute leeks in olive oil over medium heat for 5 minutes. Add asparagus and a sprinkle of salt, saute 5 minutes more. Stir in spinach and scallions. Remove pan from the heat.
Step 4
In a large bowl mix chopped parsley, cilantro, scallions, tarragon, dill, basil and chives. Add cooled asparagus mixture. Set aside.
Step 5
Make the chickpea batter
Step 6
In a blender add water first, then chickpea flour, psyllium, hemp seeds, baking powder, sea salt, black pepper, miso, dijon, lemon juice, garlic, and turmeric. Blend until silky smooth.
Step 7
Combine
Step 8
Pour the blended filling into the greens, mix thoroughly and spread into an oiled 10 inch cast iron skillet (or baking pan). Place a few asparagus spears and tomato slices on top. Brush with olive oil and sprinkle of salt.
Step 9
Bake
Step 10
in oven at 350 degrees covered with foil for 35 minutes. Remove foil and bake 15 minutes more or until nicely puffed up in the center.
Step 11
Optional
Step 12
Broil for 3-5 minutes to lightly brown tomatoes and asparagus. (Watch carefully!).
Step 13
Save recipe for the next time?
