This easy baked egg-free frittata is perfect for a lazy breakfast or brunch.The protein from the quinoa and the iron in the greens provide an extra nutritional boost to start the day. This dish is also great cold with a salad for a packed lunch. The chickpea flour combined with water acts as a binder in the same way eggs do—you will be amazed at the results!
SERVES 4 | Prep time: 10 minutes | Cooking time: 35 minutes
3 tbsp olive oil
5¼ oz mushrooms, finely chopped
1 small onion, finely chopped
1 small red bell pepper, seeded and finely chopped
3 garlic cloves, chopped
9 oz kale or spinach, stalks and ribs removed from the kale and chopped
1⅔ cups chickpea flour (gram flour)
sea salt and freshly ground black pepper
½ cup precooked quinoa (or cook 3 tbsp dried quinoa according to the package instructions)
a small bunch of parsley, chopped
mixed salad
Preheat the oven to 425°F. Line an 11-inch round cake pan with parchment paper.
In a large saucepan, warm half the olive oil over medium heat. Add the mushrooms, onion, and pepper and cook for about 5 minutes. Add the garlic and kale or spinach leaves, cook for 5 minutes, then remove from the heat and set aside.
In a large bowl, mix together the chickpea flour, the remaining olive oil, and 1½ cups water to make a batter. Season with a pinch of salt and pepper. Add the cooked vegetables, quinoa, and parsley, then stir until well combined.
Pour the mixture into the lined cake pan and bake for 25 minutes. Remove from the oven and leave to cool for 5 minutes, then slice into wedges.