This is our vegan frittata – a simple and healthier version of the egg filled original.
We always thought a frittata was a Spanish dish (see: Spanish omelette) but, turns out we were just confused because it's Italian, although they do seem pretty similar to us.
Anyway, this vegan frittata uses chickpea flour, baking powder and water to create the egg mixture replacement, and we have to say, it works really well.
Top tip – be sure to let the frittata stand for 10-15 minutes after you take it out of the oven. This will make sure it doesn't fall apart when you take it out of the spring form tray.
- 500 g potatoes - peeled and chopped into 2cm pieces
- 2 red peppers - chopped into 2cm pieces
- 200 g asparagus - chopped into 2cm pieces
- 8 spring onions - sliced
- 4 garlic cloves - crushed
- 2 cups chickpea flour AKA gram flour
- ¼ cup nutritional yeast
- 1 tsp baking powder
- 2.5 cups water
- Olive oil for brushing the spring form dish and frying the vegetables
- Salt & pepper - to taste
- Preheat the oven to gas mark 6/200c.
- Once you've chopped all the vegetables, pop a frying pan or wok over a medium heat and add a splash of olive oil.
- Let the oil heat up then pop the potatoes into the pan. The potatoes will take a while longer to cook than the vegetables, it will take up to 10 minutes. Test the potatoes by putting a fork into them, once they've started to soften slightly, it's time to add the rest of the vegetables.500 g potatoes, 200 g asparagus, Olive oil, 2 red peppers
- Add the garlic and cook for a few minutes – garlic burns really easily so be careful that the heat isn't up too high.4 garlic cloves
- Once the veggies are almost done chuck in the spring onions for one minute and season with lots of salt and pepper.8 spring onions, Salt & pepper
- Set the vegetables aside. It's time to make the batter.
- In a big bowl, add the chickpea flour, nutritional yeast, baking powder and water.2 cups chickpea flour, ¼ cup nutritional yeast, 1 tsp baking powder, 2.5 cups water
- Whisk everything up until all the lumps are out. The batter will be quite thin – it's supposed to be like this.
- Grease a 20cm spring form dish with olive oil then place the vegetables in it.
- Pour the 'egg' mixture over the vegetables (making sure the spring form is locked in place!).
- Pop in the oven for 30-40 minutes (depending on your oven). Use a knife or a skewer to check if it's done after 30 minutes. Press the knife/skewer into the middle and if it comes out pretty clean you'll know it's done.
- Let the frittata stand for around 10 minutes before removing from the tin to make sure it's set.
I haven't had much success with chickpea flour omelettes, but should try again. Yours certainly looks delicious! However, I don't have on oven, but it should work in my frying pan, with a lid on - this is how I've always made them using eggs.
Just in case you're interested: strictly speaking, a Spanish Omelette only contains sliced potatoes and onions and, possibly, garlic. It is made in a frying pan, cut into triangles and served warm as a 'tapa'.
Jess & Dan
Hey Annie, yes it should work in the pan, as long as you don't make it too thick. We tried it in a frying pan but as it's quite a thick one, it needs to cook for a while so that it cooks all the way through. In the pan, it can start to burn on the bottom before it done all the way through! Love a Spanish omelette, will have to try and make a vegan one! There is a brand that sell them pre-made in the supermarket here. We'll have to try it! ess x