📝 About This Recipe
This vibrant, protein-packed frittata reimagines the classic Italian egg dish using a savory chickpea flour base, often inspired by the traditional Farinata or Socca. It boasts a golden, custard-like interior and a beautifully crisp exterior, bursting with the earthy sweetness of sautéed vegetables and the tang of sun-dried tomatoes. Perfect for a sophisticated brunch or a light dinner, this plant-based masterpiece offers a satisfying texture and deep umami flavor that will impress vegans and omnivores alike.
🥗 Ingredients
The Batter Base
- 2 cups Chickpea flour (Besan) (sifted to remove lumps)
- 1/4 cup Nutritional yeast (for cheesy, savory depth)
- 1 teaspoon Kala Namak (Black Salt) (provides a traditional 'eggy' sulfurous aroma)
- 1/2 teaspoon Baking powder (for a lighter, fluffier lift)
- 1/2 teaspoon Turmeric powder (for a vibrant golden color)
- 2 1/4 cups Filtered water (room temperature)
Sautéed Aromatics and Vegetables
- 2 tablespoons Extra virgin olive oil (plus more for the pan)
- 1 small Red onion (finely diced)
- 1 medium Red bell pepper (diced into 1/2 inch pieces)
- 2 cups Baby spinach (roughly chopped)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Sun-dried tomatoes (oil-packed, drained and chopped)
- 1/2 teaspoon Smoked paprika (for a subtle hint of fire)
Herbs and Finishing
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Fresh chives (snipped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/3 cup Vegan feta or almond ricotta (optional, crumbled on top)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place a 10-inch oven-safe non-stick or well-seasoned cast-iron skillet inside the oven while it heats; a hot pan ensures a crispy crust.
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2
In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, baking powder, and turmeric until well combined.
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3
Gradually pour the water into the dry ingredients while whisking constantly. Continue whisking until the batter is completely smooth and resembles the consistency of heavy cream. Let the batter rest for 10-15 minutes to allow the flour to fully hydrate.
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4
While the batter rests, heat 2 tablespoons of olive oil in a separate pan over medium heat. Add the diced red onion and bell pepper, sautéing for 5-6 minutes until softened and slightly caramelized.
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5
Stir in the minced garlic, sun-dried tomatoes, and smoked paprika. Cook for another 60 seconds until the garlic is fragrant, being careful not to burn it.
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6
Add the chopped baby spinach to the pan. Toss gently for 1-2 minutes until just wilted, then remove the vegetable mixture from the heat.
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7
Fold the sautéed vegetables, fresh parsley, and chives into the resting chickpea batter. Season with freshly cracked black pepper.
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8
Carefully remove the hot skillet from the oven using an oven mitt. Swirl a teaspoon of olive oil to coat the bottom and sides thoroughly.
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9
Pour the frittata mixture into the hot skillet. If using vegan feta or almond ricotta, dot the top of the batter with the crumbles now.
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10
Place the skillet back into the center of the oven. Bake for 25-30 minutes. The frittata is done when the edges are golden brown and pull away slightly from the pan, and the center feels firm to the touch.
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11
For an extra golden top, switch the oven to 'Broil' for the final 2 minutes, watching closely to prevent burning.
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12
Remove from the oven and let the frittata rest in the pan for at least 5-10 minutes. This is crucial as it allows the chickpea proteins to set completely for easy slicing.
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13
Slice into wedges and serve warm or at room temperature, garnished with extra fresh herbs.
💡 Chef's Tips
Sifting the chickpea flour is a small step that makes a huge difference in achieving a silky, lump-free batter. Kala Namak (black salt) is the secret ingredient for an authentic egg flavor; don't skip it if you want that traditional frittata profile. If the batter seems too thick after resting, add 1-2 tablespoons of water; it should be pourable but not watery. Ensure your vegetables are relatively dry before adding them to the batter to prevent the frittata from becoming soggy. Letting the frittata rest after baking is mandatory; chickpea flour continues to firm up as it cools slightly.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a lemon-tahini dressing for a bright contrast. Pair with roasted baby potatoes seasoned with rosemary and sea salt for a hearty brunch. A dollop of spicy harissa or a side of avocado toast adds a modern, creamy element. For a Mediterranean spread, serve alongside olives, hummus, and warm pita bread. Enjoy with a chilled glass of dry Rosé or a sparkling kombucha for a refreshing finish.