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May 28, 2015

Veggie and Herb Frittata

Renee Press/Plant-Based on a Budget

  • This eggless frittata is easy, affordable and versatile. Renee Press

Serves 6


1 1/2 cups (340g) chickpea flour
1/4 teaspoon sea salt
1/4 teaspoon black salt (available at Indian grocers, optional)
1/2 teaspoon turmeric
1/4 teaspoon baking powder
1/2 teaspoon dill, dried or freshly chopped
1/8 teaspoon cayenne pepper
2 cups (450ml) water
1/2 cup (small bunch) fresh parsley, chopped
1/4 cup (small bunch) fresh cilantro (coriander) or parsley, chopped
1 cup (225g) Swiss chard, finely chopped
1 cup (225g) onion or shallot, thinly sliced
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil


1. Preheat oven to 375 degrees. Place 1 tablespoon of olive oil in a wide cast iron pan (recommended) or cake pan.

2. 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.

3. 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.

4. Remove and let cool a bit before slicing and serving.