You can customise this recipe using whichever greens are in season, here I've used brussels sprouts, kalettes, leeks and spinach. I've served it with a lightly dressed rocket salad and fresh, herby tomatoes. Simply slice it up and serve it hot or cold with a whole range of sides. It'll keep for around 3-4 days in the fridge and can even be frozen for later!
I love how light this frittata is, whilst delivering a great hit of protein and fibre, helping to keep you fuller for longer! The combination of chickpea flour and silken tofu is a wonderful substitute for egg in texture, and if you'd like it a little more eggy in flavour, you could even use black salt (kala namak), in replacement of the regular salt, for that sulfurous, eggy taste.
Check out the recipe video above where I show you how to make this delicious frittata! Please give the video a like and subscribe to my channel - you can do this above by hovering over the flower icon and clicking subscribe! If you make any of my recipes please snap a pic and share with me on socials and stories by tagging @euphoricvegan.
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Vegan Pesto Frittata | Serves: 6 | Time: 45 minsYou'll need
- Chopping board
- Knife
- Blender/food processor
- Cast iron frying pan/skillet
- Fork/spoon
- Offset spatula
Ingredients
- 1 cup chickpea flour (130g)
- 1 tsp baking powder
- 1 block silken tofu (300g)
- 1 tsp Dijon mustard
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 2 tsp white/red miso
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice 1 lemon
- 1 cup water
- 2 tbsp olive oil
- 1 large leek
- 150g Brussels sprouts
- 100g kalettes (or 100g extra sprouts)
- Pinch salt
- 100g baby spinach
- Handful parsley, chopped
- 3 tbsp vegan pesto
- 250g baby tomatoes, roughly chopped
- Handful fresh parsley, chopped
- 1-2 pickled red chilies, finely chopped
- Drizzle olive oil
- Salt & pepper
- Rocket, tossed in olive oil
Method
- Pre-heat the oven to 200°C fan.
- Blend the ingredients for the frittata batter (chickpea flour down to the water on the ingredients list) until smooth.
- Pre-heat the cast iron pan on a medium heat. Meanwhile, top and tail the leek, slice into quarters and then into 2cm pieces - ensure there's no dirt on the inside and rinse if needed. Chop the ends off the Brussels sprouts and kalettes and slice. Add a splash of olive oil to the pan and add in the veg with a pinch of salt. Allow them to cook and brown, stirring occasionally, for 5 minutes.
- Reduce the heat and add in the spinach and stir through allowing to wilt. Once the liquid has evaporated from the veg, turn off the heat and stir in the parsley. Then give the batter a quick stir and pour into the pan, gently stir so the veg is evenly distributed.
- Add the pesto in dollops on top and using a fork, swirl the pesto on the top of the frittata. Then place in the oven and bake for 25 minutes.
- Allow to cool for 10-15 minutes before cutting to allow the frittata to set slightly. Then run the offset spatula around the edge of the pan to loosen and transfer onto a plate or chopping board to cut. Cut into 6 pieces and serve warm, or allow to cool fully and enjoy cold, with sides of your choosing!
- Can be stored in the fridge for 3-4 days in an airtight container after making - to reheat, heat until warm in the centre in the microwave or oven.
- To freeze, slice first and freeze each slice in tupperware or tin foil and allow to defrost in the fridge. The texture will be a little softer, so I would recommend using the oven to reheat if you've frozen the frittata, to crisp it up again!
- Use any other seasonal greens or veg in the recipe - just be sure that you've cooked off most of the liquid first, so the frittata doesn't go soggy!
