Herbaceous Frittata
Delicious chickpea frittata full of herbs and greens
Ingredients
- 1 ½ cups chickpea flour
- 1 ½ cups water
- ¼ cup neutral oil
- ½ cup kale or other greens, minced
- ½ onion, minced
- ½ tsp turmeric
- ½ tsp baking powder
- 1 tsp kosher salt
2 cups packed herbs (or flavorful greens)
- ½ cup chopped parsley
- ½ cup chopped cilantro
- ½ cup chopped dill
- ½ cup chopped fennel fronds
Instructions
- 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.