Eggless Frittata

Ever since we went plant-based, we’ve found that there are dozens of meals we can make and tweak to anyone’s tastes. This is our go-to breakfast recipe at the weekend, but it could easily serve as brunch, lunch or dinner and the best part is that it can be adapted to anyone’s dietary preferences! It’s gluten free by nature, but if you want to sub particular ingredients in or out, you’re good to go as long as you have the base mixture of flour, oil and water!

This is the very first dish I will tell anyone to make who is interested in replacing eggs in their diet, or is interested in taking their first steps towards vegetarian/vegan and is uncertain what will keep them and their families happy and full!

I like to serve with a slice of avocado toast with some salt and cracked black pepper - the combination is just perfect!

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Eggless Frittata

Yield: 9 regular or 12 small slices

Author: Chris Unwin

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

An easy and fun recipe for every palate and dietary requirement - a lot of fun to make alone, with family, friends or the kids!

Ingredients

Base Ingredients

• 245g Gram (Chickpea) Flour
• 750ml filtered Water
• 50ml neutral Oil + 2 tbsp for frying

Filling (customisable)

• 4-5 cloves of Garlic, minced
• 2 medium Sweet Potatoes, cubed (like this)
• 2 small handfuls Cherry or Plum Tomatoes (about 15-20), halved
• 1 large or 2 medium Red Onions, roughly chopped
• 3-4 Spring Onions (Scallions), roughly chopped
• 1 large red Chili Pepper, de-seeded and minced
• 1 large red or yellow Bell Pepper, roughly chopped
• 150-200g frozen Green Peas
• 1 block vegan cheese of choice (I use the Violife feta-stlye block), cubed (small)
• 2 tbsp Smoked Paprika (split into 2 x 1 tbsp)
• 1 tbsp each: Cumin, Mixed Herbs, Garlic Granules, Onion Granules
• 1 tsp each: Turmeric, Salt, Mild Chili Powder, Kala Namak (Optional)

Instructions

1. Pre-heat the oven to 200°C and set a large ceramic or glass baking dish to the side (40cm x 28cm should suffice but smaller or larger can work too, the frittata will just be thicker or thinner!)
2. Heat the 2 tablespoons of oil in a frying pan on a medium heat and when hot add the sweet potato and then cook for 10 minutes until starting to soften around the edges
3. Add the red onion and cook for a further 5 minutes until it starts to soften
4. Add the chili, garlic, tomatoes, bell pepper, chili powder, garlic granules, onion granules, some salt and pepper and 1 tablespoon of paprika to the sweet potatoes and cook for a further 5-10 minutes until the tomatoes and pepper start to release liquid
5. Whilst cooking, in a separate bowl whisk together the chickpea flour, turmeric, kala namak, mixed herbs, remaining tablespoon of paprika and the salt and pepper and then mix in both the oil and water (it should be a very runny/watery consistency so don’t panic!)
6. Add the spring onions & peas to the cooking mixture and stir through for 2 minutes
7. Once the vegetables are ready, tip them into the baking dish, crumble over the cubes of cheese, then pour over the chickpea flour mixture
8. Give the mixture a gentle stir with a wooden spoon to make sure everything is distributed evenly and then put it in the oven for 30-35 minutes until the surface is firm to the touch
9. Grill/broil for 5 minutes at the end to brown the top and then remove entirely from the heat and allow to stand for 10 minutes before chopping into portions and serving