Description
This recipe, “Vegan Frittata,” offers a plant-based take on the classic Italian frittata, using chickpea flour as the base to create an egg-free version that’s both flavorful and satisfying.
Ingredients
For the Batter:
- 130g chickpea flour
- 240g water
- 2 tbsp olive oil + 1 tbsp for cooking
- ½ tsp salt
- 2 twists of black pepper
- â…“ tsp kala namak (optional, for an eggy flavor)
For the Zucchini Filling:
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- 1 medium zucchini, sliced into discs
- ½ cup water
- 1 medium red onion, thinly sliced
- Salt and pepper to taste
Instructions
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Cook Vegetables: Cook your chosen vegetables (e.g., zucchini and red onion) in a pan with ½ cup of water over medium heat until the water evaporates and the vegetables are tender. Season with salt and pepper.
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Make Batter: In a bowl, combine chickpea flour, water, olive oil, salt, black pepper, and kala namak (optional). Whisk until smooth and lump-free.
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Combine Batter and Vegetables: Stir the cooked vegetables into the batter.
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Heat Oil: Heat 1 ½ tbsp olive oil in a non-stick pan over medium-low heat.
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Pour Batter: Pour the batter into the pan and spread the vegetables evenly.
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Cook First Side: Cook for 4–5 minutes until the bottom is set.
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Flip: Flip the frittata carefully (using a plate if needed) and cook for another 2–3 minutes. Avoid overcooking to keep it moist.
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Serve: Serve warm or at room temperature.
Step-by-Step Instructions (Oven Method)
Now, let’s cover the oven method:
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Preheat Oven: Preheat to 390°F (200°C).
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Prepare Batter (Thicker): Use 1 ½ cups chickpea flour and 1 ½ cups water for a thicker frittata, and optionally add 1 tsp baking powder for fluffiness.
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Line Pan: Pour the batter into a parchment-lined and lightly oiled 9×9-inch pan.
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Spread Vegetables: Spread the cooked vegetables evenly over the batter.
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Bake: Bake for 18 minutes.
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Serve: Let cool slightly before slicing and serving.
