Vegan chard frittata

Using chickpea flour (gram flour) to make frittata is one of the best vegan hacks there is. My vegan frittata is made with chard and is perfect for a picnic or lunch.

Course Lunch

Cuisine International, Vegan

Keyword vegan frittata

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 132kcal

Ingredients

200 g gram flour chickpea flour
450 ml cold water
1 tablespoon olive oil
1 onion chopped
2 cloves garlic chopped
250 g chard shredded and stalks chopped and reserved
2 tablespoons nutritional yeast
2 tablespoons flat leaf parsley chopped
Salt and pepper

Metric - US customary

Instructions

Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
Place 200g gram flour in a mixing bowl and slowly pour in 450ml cold water, whisking as you go until there are no lumps left.
Set aside while you prepare your vegetables.
Heat 1 tablespoon olive oil in a large frying pan - ideally one that you can put in the oven.
Add the chopped onion, reduce the heat to low and sauté for 10-15 minutes until soft and starting to turn golden brown.
Add 2 cloves chopped garlic and the chopped chard stalks. Fry for a further 10 minutes, stirring often, until the stalks are soft.
Add the chard leaves and cook for a few minutes until wilted. Stir through 2 tablespoons nutritional yeast, 2 tablespoons chopped parsley and season to taste with salt and pepper.
If your frying pan isn’t ovenproof lightly grease an ovenproof dish with oil and transfer your chard mixture into it now.
Pour over the gram flour mixture, ensuring it reaches the edges of your dish.
Bake in your preheated oven for 20-25 minutes until set and golden brown on top.
Serve warm or at room temperature with salads.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition