Eggless Frittata

Looking for ideas for an easy weekend breakfast, or a brunch dish you can share with family and friends? Frittata has long been one of my go-to brunch dishes.

It's such a versatile recipe- you can add whatever veggies and flavours you like, and serve up in small or large slices with whatever sides you fancy. It can be eaten any time of day- breakfast, brunch, lunch, dinner, or even as a snack, and with my recipe below you can make a batch and either chill or freeze so you have some to enjoy later.

This is full of fibre, antioxidants, and vitamins from the veggies, and is super high protein thanks to the chickpea flour. It's oil free, gluten free, vegan, low salt, and is low fat.

Ingredients
2 cups chickpea/ garbanzo flour
1 cup water
1 onion, chopped
3 cloves garlic, finely sliced
Mixed chopped veggies, I used:
1/4 celery root/ celeriac chopped- you can use potato, sweet potato, or another root vegetable instead
1 cup chopped greens- I used a mixture of rainbow chard, kale, and beet greens, spinach, collard greens, broccoli etc would work well here
pepper to taste
1/3 cup grated cheese - this is optional- to sprinkle on top. I used Treeline's grated mozzarella style vegan cheese alternative.

Method
Preheat the oven to 425°F/ 22°C.
Mix the chickpea flour and water in a large jug or mixing bowl with a fork. It should form a paste.
Stir in the other ingredients, pour into a lined tart/pie dish, and bake at 400F for 30-35 minutes.

Serve with a side salad, some sauteéd mixed greens, or a tomato salsa and a slice of toasted rye bread.

This will keep in the fridge for 4-5 days, or for up to 6 months in the freezer, so you can eat it cold or reheat in the oven or microwave for a quick high protein breakfast, lunch, or snack.