Very versatile, fritatta shines with almost any vegetable. For inspiration, try some of these seasonal favorites: Spring - spinach and asparagus, Summer - tomatoes and eggplant, Fall - green beans and zucchini, Winter - swiss chard and mushrooms.
By Allison Rivers Samson
4 cups water
1 teaspoon salt
2 cups garbanzo bean flour
1 teaspoon olive oil
1 cup onion, quartered and cut into thin slices
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
2 cups broccoli florets cut into small pieces
1/4 teaspoon kala namak
1. Oil a deep 9-inch pie dish. In a medium saucepan over medium heat, add water and salt. Gently whisk in the garbanzo bean flour and combine completely. Continue to whisk occasionally as the mixture begins to boil to prevent it from sticking to the bottom of the pan. As it begins to thicken, reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
2. Meanwhile, in a sauté pan over low-medium heat, add oil and onions. Sauté for 5 minutes, then add basil and marjoram and cook for another 5 minutes. Stir in broccoli and cook for an additional 5 minutes. Remove from heat.
3. In a large bowl, combine cooked garbanzo bean mixture, vegetables and kala namak until well mixed. Spread evenly into oiled dish. Cool to room temperature and then refrigerate for two hours. This step imparts the egg-like texture so don’t skip it.
4. Preheat oven to 350°F, then bake frittata for 20 minutes to warm through to the center. Move frittata up to the broiler rack and broil for 3-5 minutes to brown the top.
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Photo credit: Hannah Kaminsky