Whole Food, Plant-Based Recipe Chickpea Flour Frittata
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorIngredients
For the vegetables8-12 medium/thick asparagus spears, trimmed, cut into 2” pieces
- 1 lemon, juiced
- 1 large tomato, sliced (or use cherry tomatoes halved)
Instructions
1. Preheat the oven to 375°F.
2. Line a 9-inch pie pan with parchment paper, or use a silicone round cake pan. Set aside.
3. Spread asparagus on a baking sheet and toss with lemon juice. Roast in the oven until the asparagus are lightly browned and tender, about 12 minutes.
4. In a blender, combine the chickpea flour, water, plant yogurt, turmeric, cayenne, black pepper (optional kala namak; see note below). Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth).
5. Add the cooked asparagus, cilantro, thyme, and dill, and mix well.
6. Pour the frittata mixture into the prepared pie pan and layer the top with tomato slices.
7. Bake for 45 - 50 minutes. The top will crack and become golden. (You can also insert a toothpick in the center to see if it comes out almost clean).
8. Let it sit for 10 minutes before serving. Store refrigerated for up to 3 days.
Chef's Notes
You can add ¼ heaping tsp kala namak — Indian sulphur black salt. This salt is used often in vegan cooking for an egg-like flavor. Or add ¼ tsp garlic powder and ¼ tsp onion powder to the batter to replace kala namak.
