Veggie and Herb Frittata (Egg free, Soy free, Gluten-free)

This egg-less frittata gets mixed in a bowl, poured in a pan, and baked until crispy and golden. Filled with veggies and completely versatile, it’s the ultimate vegan breakfast. It’s good hot, warm, room temperature and cold.  It’s flavored with simple but key spices, and brightened (and nutritionally heightened) by fresh herbs. As is often the case with my recipes, I’ve pulled from different culinary traditions to come up with this one; Persian, Italian, Indian too. It’s truly a melting pot of deliciousness, and makes a great brunch dish. I hope it becomes one of your go-to recipes, as it has become mine.

Ingredients

• 1.5 cups chickpea flour
• 1/4 tsp sea salt
• 1/4 tsp black salt (gives egg flavor; it's pink, not actually black! Available in Indian grocery stores or spice stores; if not available leave out)
• 1/2 tsp turmeric
• 1/4 tsp baking powder
• 1/2 tsp dill, dried or freshly chopped
• 1/8 tsp cayenne pepper
• 2 cups water
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro or parsley, chopped
• 1 cup swiss chard, finely chopped
• 1 cup onion or shallot, thinly sliced
• 1/2 tsp freshly ground black pepper
• 3 Tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)

Method