Preheat oven to 375°
Over medium heat, add ¼ cup neutral oil to a skillet. (If you have a cast iron skillet, you can bake the frittata in the skillet. If you do not, you will need need a second greased baking dish, such as a pie plate or casserole dish.)
Finely chop ½ of a yellow or red onion and 1 cup of kale or other greens. Add these to the skillet.
Saute onion and greens until onions are translucent, stirring occasionally so they don't brown.
While the onion and kale cooks, whisk together 1 ½ cups chickpea flour with 1 ½ cups water until smooth. Set aside to rest for at least 5 minutes.
Chop up 2 cups of herbs. Feel free to sub out herbs you don't enjoy or don't have on hand. I enjoy combos of cilantro, parsley, basil, mint, and fennel fronds (even though it's not an herb.)
Add baking powder, turmeric, salt, and chopped herbs to the rested chickpea batter. Whisk to combine.
If baking in the cast iron skillet: Pour the mixed batter directly into the skillet, over the onions and kale.
If baking in a separate dish: Mix kale and onions into the batter. Pour batter into a separate, well greased baking dish.
Bake for 30-35 minutes, or until slightly cracked on the top and firm in the center.