I think of a Frittata like an open omelette. You could use a bit of Daiya vegan cheese to melt over the top of these Vegan Frittatas to make them extra yummy. These Vegan Frittatas use Black Salt, also known as Rock Salt which is a blackish-pink salt that is rich in sulfur and gives these vegan ‘frittatas’ their distinctive ‘eggy’ smell. It is easily found in any Indian store, both in powder and in crystal form. If unable to find, Himalayan pink salt can be a close substitute, though not exactly the same. If you are not particularly fond of an ‘eggy’ smell, go ahead and use regular table, kosher or sea salt.
Instead of mushroom and asparagus, you could use any vegetable you prefer. Just make sure they are quick cooking veggies. Bell peppers in assorted colors, spinach or red onions are all good options. And adding ¼ cup of vegan cheese or nutritional yeast to the batter, if you prefer, really adds a cheesy flavor to the frittatas.
The photo below is of the ingredients you will need to make these frittatas. Then the photos that follow show putting it all together. Just saute’ the veggies so they are mostly cooked. Then mix the besan flour and dry ingredients with the plant milk to make the frittata, put the veggies you want on an almost done frittata. Flip to cook slightly and serve. Recipe follows photos. Enjoy!
- 1 cup of Chickpea/Garbanzo bean Flour also known as Besan Flour
- 1 teaspoon of Baking Powder
- 1 teaspoon of Garlic Powder
- 1 teaspoon of Onion Powder
- ¼ teaspoon of ground Turmeric
- ½ teaspoon of Black Salt also known as Rock Salt or Kala Namak
- ½ teaspoon of ground Black Pepper
- 1½ cup of Almond Milk
- 4 oz. half a box of Cremini Mushrooms, sliced
- ¼ cup of chopped Asparagus
- ¼ cup of diced Green Onion both white and green parts
- 1 tablespoon of Olive Oil + 2 teaspoon of Olive Oil for each ‘Frittata’.
- In a sauté pan, heat up a tablespoon of oil and sauté the sliced mushroom, chopped asparagus and the white part of the green onions, till soft and slightly brown. About 3 to 4 minutes. Keep aside to cool.
- In a large bowl, combine the chickpea /garbanzo bean flour, baking powder, garlic powder, onion powder, turmeric, and black salt and black pepper. Mix it well.
- Slowly add the almond milk and keep whisking till you get a lump free batter. Keep undisturbed for 2 minutes to let it thicken a bit. The batter should have the consistency of a pancake batter. So add more milk if it too thick or keep adding in increment of 1 teaspoon of chickpea /garbanzo bean flour, if the batter is too thin.
- Place an 8-inch frying pan over medium heat and add 1 teaspoon of oil. Let it warm up for a minute.
- Pour 1/3 cup of better and swirl the pan slightly to coat the entire diameter of the pan.
- Sprinkle about the tablespoon of the sautéed vegetables and a bit of the green parts of the green onions.
- Cover and let it cook for one full minute.
- Drizzle the remaining 1 teaspoon oil on to the ‘Frittata’ and flip immediately to cook the other side. Cook it for 30 to 45 seconds.
- Transfer to a serving plate and repeat with the remaining batter. You should get about 6 ‘Frittatas’.
- Serve hot with tomatoes/avocados/ salsas and or a light salad and your favorite morning tea or coffee.