Chickpea Frittata

A satisfyingly eggy frittata, great for fancy brunches.
Scale: 1
Serves: 6
Cook Time: 1 hour

Ingredients

  • 4 c water
  • 2 tsp salt
  • 1.5 c chickpea flour
  • 1/4 c earth balance
  • 1 c onion, quartered and cut into thin slices
  • 1/2 tsp dried basil
  • 1/4 tsp dried marjoram
  • 2 c broccoli florets (or other veggies) cut into bite-sized pieces
  • 1 tsp black salt

Instructions

  1. After oiling a 9-inch tart pan, combine water and salt in a medium saucepan over medium heat, bringing to a simmer. Gently whisk in the garbanzo bean flour. The mixture thickens very quickly so stir occasionally to prevent it from sticking to the bottom of the pan. After the flour is completely combined, reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
  2. While the flour is cooking, place a sauté pan over low-medium heat. Add margarine and the sliced onions, allowing them to sauté for 5 minutes before adding the basil and marjoram into the mix and sautéing for another 5 minutes. Add vegetables. Allow the onions and vegetables to cook for an additional 5 minutes and turn off the heat.
  3. Using a large mixing bowl, combine flour mixture, vegetables, and the black salt. Stir in a few handfuls of shredded vegan cheddar cheese if desired. Spread the mixture evenly in the oiled dish and stored in the fridge for two hours. This step is crucial, imparting that desirable egg-like texture to the frittata.
  4. Preheat the oven to 350 degrees, and bake the frittata for 20 minutes. To get gorgeous golden brown color after baking, move it up to the top oven rack, turn on the broiler and broil it for 3 to 5 minutes.