A delicious plant based vegan frittata recipe that is full of flavor, along with amazing nutritional benefits. With a base of sauteed onions and chickpea flour, this fitatta holds beautifully and is the perfect summer meal. Enjoyed warm or cold.
Peel, diced and chop all the vegetables. In a small bowl, add the chia seeds and water, mix and leave aside to swell to create the chia 'egg' (egg substitute)
Heat 1 Tsp coconut oil in a medium pan, when heated add the onions and saute until golden brown. I do this by cooking on a medium heat over a long period of time. I find by cooking them this way, they keep their 'sweetness'. Remove once cooked and place in a separate bowl.
Heat another Tsp of coconut oil in the same pan you used to cook the onions, and when heated add the chopped sweet potatoes. Saute until soft and golden brown. You can add a little water to help steam them along. Add 1 Tsp of the Braggs Organic Sprinkle Mixed Herbs just before removing from the heat.
In a large mixing bowl, add the chickpea flour, chia 'egg', water, salt, pepper, the bicarbonate of soda and the remaining 1 Tsp Braggs Organic Sprinkle Mixed Herbs. Mix with a whisk so that there are no lumps of flour.
Add the cooked sweet potato and sauteed onions, and stir.
Grease a cast iron baking pot with some coconut oil, and place into the oven to heat up. Once heated for about 5 mins, and the oven is at temperature, remove and pour in the frittata mixture.
Place the lid on the pot, and bake @ 180C for 30 minutes. Take out of the oven after 30mins, and remove the lid. Place back into the oven and bake for a further 10mins.
Once fully cooked, remove from the oven, and leave to cool. Use a spatula to serarate the sides from the pot, slice into triangles and serve with your favorite green salad and healthy salad dressings.
Always use Organic where possible, and try to support local wherever you can. Reduce plastic use as much as possible!