Sun-Dried Tomato and Spinach Frittata

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Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

I Can Cook Vegan

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

  • About

A frittata is a baked omelet, essentially. This one is made with chickpea flour, which tastes unreasonably eggy! Just perfect for when your soy-free friend wants brunch, or you just want something to pull out of the oven for dinner with little to no fuss. You can absolutely switch up the flavors: try kale or broccoli instead of the spinach; olives or roasted red peppers instead of the sun-dried tomatoes. This frittata is your canvas!

Ingredients

  • 1 large onion, diced
  • 3 tablespoons olive oil Salt
  • 2 cloves garlic, minced
  • 6 cups (180 g) fresh spinach leaves
  • ½ cup (55 g) sun-dried tomatoes in oil, chopped
  • 1 teaspoon ground turmeric
  • 2 cups (480 ml) vegetable broth
  • 2 cups (185 g) chickpea flour

Method

  1. Preheat the oven to 350°F (175°C). Lightly grease a 10 by 10-inch (25 by 25 cm) casserole dish.
  2. Preheat a large pan over medium heat. Sauté onion in 1 tablespoon of the olive oil with a pinch of salt until translucent, about 5 minutes. Add the garlic and sauté for another minute. Add the spinach and cook just until wilted. Stir in the sun-dried tomatoes, ¾ teaspoon salt, and turmeric and turn off the heat.
  3. Add the vegetable broth and remaining 2 tablespoons oil and then slowly sprinkle in the chickpea flour, stirring constantly, until the flour is all absorbed and a thick batter is formed.
  4. Transfer the mixture to the prepared casserole dish and spread it out evenly. Bake for 25 to 28 minutes, until golden and firm on top but slightly jiggly in the middle—that means it’s not dried out. Let cool slightly, slice, and serve!

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