Vegan frittata - a great substitute for omelette.
I make this vegan fritatta for breakfast, or cut into slices when cold, to take on picnics and hiking adventures. It’s very simple and high in protein from the chick pea flour. I use Kala namak (you will see me grind it in the pestle and mortar in the video) which is a kiln-fired rock salt used in South Asia with a sulphurous, pungent smell. It is also known as “Himalayan black salt“. It gives the fritatta an eggy taste, but use sparingly as its very eggy indeed!
- Frying pan
- 1 cup chick pea flour (gram flour)
- 1 tbsp coconut oil (or peanut oil)
- 1 whole small red pepper - chopped
- 1 whole leek - finely sliced
- 1 tsp dried or fresh herbs
- 1 pinch (small ground nugget of) Kala Namak - black salt
- 1 pinch black pepper
- Whisk chick pea flour with Kala Namak, pepper & water until batter consistency
- add oil to pan and fry veggies until soft
- sprinkle herbs over cooked veggies
- pour batter mix over veggies and cook until mix is firm and set
- flip over to cook other side (smaller ones are easier to flip)
- Ready to serve! -
I’m asked daily how to go vegan overnight, it takes time and some planning. You will need a good supply of herbs and spices to jazz up your veggies. More recipes coming soon. This one is simple and one of my faves for breakfast, instead of an omlette.