Veggie and herb frittata
This eggless frittata is easy, affordable and versatile. Serve a slice for breakfast or brunch, or add a side salad for a healthy and filling lunch. It can be enjoyed hot, cold or with the addition of your favorite seasonal veggies. This recipe was created by Renee Press and originally featured on
Plant Based on a Budget
For the frittata
1 1/2 cup chickpea flour
1/4 tsp sea salt
1/4 tsp black salt (available at Indian grocers, optional)
1/2 tsp turmeric
1/4 tsp baking powder
1/2 tsp dill, dried or freshly chopped
1/8 tsp cayenne pepper
2 cups water
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro or parsley, chopped
1 cup swiss chard, finely chopped
1 cup onion or shallot, thinly sliced
1/2 tsp freshly ground black pepper
3 tbsps olive oil
Preheat oven to 375 degrees. Place 1 tablespoon of olive oil in a wide cast iron pan (recommended) or cake pan.
In a large mixing bowl, combine chickpea flour, sea salt, black salt, turmeric, baking powder, dill and cayenne pepper and stir. Add water and whisk until no lumps remain. Add 1 tablespoon olive oil and let the batter rest.
Add chopped greens, herbs and sliced onions to the batter. Stir well and pour into prepared pan. Bake for 20-30 minutes, uncovered until batter is set and top is beginning to crack and brown a bit. Drizzle top with the remaining 1 tablespoon olive oil, and gently brush on. Return to oven for 5 more minutes.
Remove and let cool a bit before slicing and serving.
This recipe is courtesy of Renee Press and originally featured on Plant Based on a Budget.