Description
A delicious veggie “frittata” that will wow all your brunch guests.
Ingredients
Scale
For the Vegetables
- 2 tablespoons extra virgin olive oil
- 1 large red or yellow onion, sliced
- 10 ounces cherry tomatoes (about 2 cups), halved
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, taste
- 4 cups baby spinach (about half a standard clamshell), roughly chopped
- 1/4 cup minced fresh herbs like cilantro, dill, or parsley
For the Batter
- 1 1/2 cups chickpea flour
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot starch (or cornstarch)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground turmeric (optional)
For the Cilantro Cream* (Optional)
- 1 cup raw cashews
- 2 packed cups cilantro leaves with tender stems (about 1 small bunch)
- 3 to 4 tablespoons lemon or lime juice
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie pan* (or similar) with oil and set aside.
- Start the vegetables. Heat 2 tablespoons oil in a large skillet over medium heat and add the onions. Cook until soft and brown around the edges, 10 to 12 minutes.
- Add the tomatoes and 1/4 teaspoon salt, cook until they’re soft and collapsed, about 5 minutes.
- Lastly, add the spinach and stir just until it’s wilted. Turn the heat off.
- Make the batter. In a large bowl, combine all the batter ingredients from the chickpea flour through the turmeric. Whisk to incorporate. Then add 1 1/2 cups water and whisk until the batter is completely smooth.
- Add the cooked vegetables to the batter, along with 1/4 cup chopped herbs, and fold to incorporate. Transfer to the prepared pan and bake until the frittata is set and no longer giggles when you shake the pan, 40 to 45 minutes.
- Let the frittata rest for 15 minutes before serving. Do not slice or remove the frittata from the pan during this time.
- Make the cilantro sauce (optional). Place 1 cup cashews in a blender and cover with boiling water. Soak for at least 15 minutes.
- Drain off the water and add 3/4 cup fresh water to the blender, along with 2 cups cilantro, 3 tablespoons lemon juice, and 1/2 teaspoon salt. Blend until completely smooth – taste the sauce to make sure it’s not gritty. Season with more lemon juice or salt, if needed. Chill until serving. (The sauce will last in the fridge for up to 3 days.)
- To serve, run a butter knife around the perimeter of the pan to loosen the edges, then slice. (Store leftovers in the fridge for up to 3 days).
Notes
- You can also serve the frittata with spicy mayo or vegan pesto, or just by itself.
- Note: This recipe was developed in a ceramic baking dish. If you use metal, glass, or cast iron, keep an eye on the oven since the frittata may take more/less time to cook through.
Nutrition
- Serving Size: 1/6 of the recipe (without sauce)
- Calories: 155
- Fat: 6.4 g
- Carbohydrates: 18.9 g
- Fiber: 4 g
- Protein: 6.6 g
