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 sautéing 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
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)
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!