Vegan Asparagus Frittata with Chickpea Flour

Asparagus Frittata

 Isn’t lunch the trickiest meal of the day? With the best intentions in the world it’s so easy to fall into the trap of deli food or quick sandwiches. I’m just as bad. Planning is the key. Lunch time is a precious window in our busy day where we get to sit back and put the stresses of home and work aside for an hour or so. The last thing you need in that little window is to be frantically trying to find something healthy and nutritious to eat. I guess that’s why we often end up eating rubbish, it’s quick and easy or so it seems. Again, planning is the key. I’m guessing, like me, you want something quick, easy and tasty?  Something like this Vegan Asparagus Frittata with chickpea flour. You can substitute the asparagus with grated white radish, grated courgette, grated carrots or even finely chopped leeks. You can even add spinach, mushroom or bacon and cheese. Hmm that would be lovely! With endless filling possibilities, this super easy batter is simply a base on which you can plan and build the lunch or breakfast of your dreams. OK that might be stretching it a bit but it is so soft and light, filling and comforting. I do like the sweetcorn as it gives a crunch element that the dish needs. Kids will love this too if there favorite vegetable is being used. Go ahead and make some frittata!

 Asparagus Frittata (1 of 1)-2

Vegan Frittata

Prep Time: 10 minutes

Cook Time: 20 minutes

Number of servings: 3

Per Serving 119 calories

Fat 2 g

Carbs 23 g

Protein 7 g

3


Vegan Frittata

Ingredients

165 g gram (chick Pea) Flour

100 gram chopped asparagus or any other vegetables like grated green Mooli or courgette, carrots

1/4 tea spoon ground cumin

Pinch of cayenne Pepper or chilli flakes

45g pea

45g sweet corn

2 chopped tomatoes

bunch of coriander

Salt to taste

120 ml of water

Instructions

  1. Place gram flour,spices and salt in a large bowl.
  2. Add around 120 ml water and whisk into a thick batter.
  3. Heat oil into a 30 cm non-stick frying pan over a low-to-medium heat. The pancake should be cooking relatively slowly.
  4. Stir the peas, sweetcorn, coriander and asparagus or any other veggies of choice into the batter.
  5. Pour the batter into the pan in one go spreading it out with a spatula until it reaches the edges.
  6. Cook for about 10 minutes or until its golden. Carefully turning over and cooking for another 5-7 minutes on the other side.
  7. Serve the thick dense pancake cut into slices or quartered.

 

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5 Comments

  1. December 23, 2015 / 4:53 am

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    • Mira
      Author
      January 3, 2016 / 7:44 pm

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