Plant based Frittata Recipe

I've been enjoying creating this delicious frittata and sharing it with friends. People have been enjoying it so much, they've asked for the recipe and so here it is for you to enjoy! It can be served hot or cold, I like is cold as a great packed lunch or snack for a "bring food to share" event - enjoy!

Ingredients

300 mls of water
240 gms of gram flour
2 medium sized potatoes
small amount of oil for frying
I red onion
4/5 large chard or spinach leaves or equivalent of baby spinach
Half a courgette
Small handful of basil
Teaspoon of salt (use half a teaspoon of salt and an additional half spoon of kala namak or himalyan black salt to give an eggy flavour)
Black pepper to taste
Optional: sunflower and/or pumpkin seeds to add some extra nutrition and crunch.

Method

1. Wash and chop potatoes into cubes approximately 1-1.5cm. Boil or steam the potatoes until cooked
2. Slice and quarter courgette. Chop chard or spinach reasonably small.
3. Heat oil in a pan and then saute finely chopped onion for 3 minutes, add courgette and chard.
4. Seize gram flour into a bowl. Slowly add water, mixing as you go to prevent big lumps from forming (a few small lumps is fine).
5. Finely chop basil and add to mixture along with salt and pepper.
6. Add potatoes to the vegetables, then add most of the mixture (keep about quarter of the gram and water mix back). Stir until well mixed.
7. Pour into a grease proof paper (preferably the environmentally friendly kind) lined oven dish (approximately 35x20 cm in size).
   
8. Pour remaining mixture to fill any gaps and/or make a smooth top layer.
9. Sprinkle with the seeds if you choose to use them.k
10. Put in the oven (180-190 degrees celcius) for 20-25 minutes until begins to turn golden.
    
11. After it has cooled slightly remove from dish and allow to cool on a wire tray.
12. It can be served hot or cold, I prefer it cold and it makes a great lunch.

Learn more...

There are a number of plantbased events happening in Edinburgh early in 2018 - a Burn's event, vegan potluck and conscious cuisine workshop. Click here for more info.

This is the first recipe I've developed and I'd love to hear your feedback if you try it <3

With gratitude,

Fiona

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Fiona is an Active Listening therapist, reflexologist, enthusiastic plantbased cuisine explorer and experienced doula. She is passionate about living true to her heart and soul and empowering others to do the same. She runs various events workshops related to conscious cuisine and women's gatherings. Her website is www.fionareilly.co.uk or click here for her facebook page - True Living

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