Instructions

• 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.