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.
1/4teaspoonof black salt (gives egg flavor; it's pink, not actually black! Available in Indian grocery stores or spice stores; if not available leave out)
1/2teaspoonof turmeric
1/4teaspoonof baking powder
1/2teaspoonof dill, dried or freshly chopped
1/8teaspoonof cayenne pepper
2cupsof water
1/2cupof fresh parsley, chopped
1/4cupof fresh cilantro or parsley, chopped
1cupof swiss chard, finely chopped
1cupof onion or shallot, thinly sliced
1/2teaspoonof freshly ground black pepper
3Tablespoonsof olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)
Instructions
Preheat oven to 375 degrees. Place 1 Tbsp of olive oil in cast iron pan (recommended, if you have one), or cake pan. The darker in color and wider the better. I used my 12' wide cast iron skillet.
In a large mixing bowl, combine all dry ingredients chickpea flour through cayenne pepper and stir. Add water and whisk until no lumps remain. Add 1 Tbsp olive oil and let the batter rest while you chop veggies.
Add chopped greens, herbs, and sliced onions to batter. Stir well and pour into prepared dish. Bake for 20-30 minutes uncovered until batter is set, and top is beginning to crack and brown a bit. Drizzle top with 1 Tbsp olive oil, and gently brush on. return to oven for 5 more minutes. Remove and let cool a bit before slicing and serving. Serve alone, with a green salad, and with any condiments of choice.