Frittata Primavera

Packed with fresh herbs, tomatoes, shallots, and green onions, and requiring just over half an hour from start to finish, this tasty stovetop frittata is a favorite Sunday morning breakfast in our house.

The first vegan egg-like dish I learned to prepare, although delicious, took way too long. First there was the chopping, next the mixing & resting of the batter, followed by the sautΓ©ing of the veggies, the frying of the batter, and finally the steaming. Ugh! By the time I sat down to eat, I was famished! You can imagine how thrilled I was to find a similar recipe that, once modified, takes a lot less time and might be even tastier!

And, you know if I’m sharing it with you, it has to be healthy! Shallots have good amounts of potassium, Vitamin C & Vitamin B6, and may help with allergies, bone health, weight, and circulation. Tomatoes are rich in Vitamin C, Vitamin K1, and lycopene, which can help reduce risks of cancer and heart disease. Fresh dill is a great source of various plant compounds that can play a role in kidney, liver, heart, and brain health. Fresh basil is packed with nutrition, including good amounts of Vitamin K, Vitamin A, manganese, copper, and iron, as well as several essential oils that are antibacterial & anti-inflammatory. And chickpea flour (in addition to a fabulous flavor) has a great deal more calcium, potassium, and fiber than wheat flour.

Give this recipe a try, and let me know if you find it to be a party on your palate!

Many thanks to Vegan Sandra for the original recipe.

Yield: 2 servings

Ingredients
2/3 cup chickpea flour
3/4 tsp salt
1/4 tsp turmeric
1/4 tsp garlic powder
1 tbsp nutritional yeast
1/8 tsp crushed red pepper
Several grinds of black pepper
3/4 cup water
1-2 shallots, minced
2-3 green onions, chopped into 1/4 inch segments
2 tbsp fresh dill, chopped into 1/4 inch fronds
2 tbsp fresh basil, cut into 1/4 inch chiffonade
2 tbsp fresh cilantro, leaves chopped, but not too fine
1/2 cup Heirloom tomato, diced
2 tbsp avocado oil (or olive oil)

Directions
Hand mix the first 7 ingredients in a medium bowl. Add the water & whisk until well combined. Add the shallots, green onions, 3 fresh herbs, and tomato, stirring thoroughly. Coat a large pan with the oil and heat for 2 – 3 minutes on medium. Add half the batter (or all of it if your pan is large enough) and cook for 5 minutes. Flip, using 2 spatulas if needed, reduce heat to the higher side of medium-low, and cook an additional 3-4 minutes, until mostly golden brown. Repeat with the rest of batter if you didn’t cook it all at once.

Serve alongside avocado, and for you big eaters, add a couple pieces of toast. Enjoy!

40 thoughts on “Frittata Primavera

  1. Our type of dish, and I’m sure many variations too! It’s very like what we had for lunch today where leftover vegetables were added. Unfortunately, the herbs were of the dried variety, even so, it was good! Have a great weekend, Lisa! πŸ˜‹πŸ˜‹πŸ™

    Liked by 3 people

    1. Hi, Haoyan, and welcome! I wouldn’t try cooked chickpeas in the recipe, as I don’t think they’d make very good flour. Whole Foods sells chickpea flour, or order online at Vitacost.com. Thanks for taking the time to visit and comment, and have a great weekend! 🌞

      Liked by 2 people

  2. Cool recipe. Great pictures! I’m allergic to wheat/gluten and so many more things. So I just started using chickpea flour recently. It’s really great! Healthy eating is so important. I hope the future brings a more holistic approach to health! The human raced lived thousands of years without modern technology, which makes me think there is something to the traditional aspect of our existence. The two should blend together effortlessly.

    Liked by 1 person

      1. Welcome. Yeah, gluten sensitivity is very real. I have to avoid it as much as can. And yes, that is part of the problem. I like what you said. We need to “support” in the different aspects of our life.

        Liked by 1 person

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