Asparagus and chickpea frittata

Asparagus and chickpea frittata. Raw spring onions, 1 egg, beaten, Chickpea flour, made from finely ground dry chickpeas.

10 + 30 min · 4

Ingredients

• 200 g Raw spring onions
• 55 g 1 egg, beaten
• 120 g Chickpea flour, made from finely ground dry chickpeas
• 10 g Unenriched white all-purpose wheat flour
• 200 g Raw spinach
• 200 g Raw asparagus
• 30 g slices or shreds
• 10 g Nutritional yeast flakes
• 25 g Lemon juice 100%
• 200 g Cream; stir into the batter
• 20 g Chopped
• 10 g Olive oil
• 3 g Table salt
• 3 g Pepper
• 220 g Water
• 4 g For the batter

Preparation

1. Mix the chickpea flour, plain flour, beaten egg, nutritional yeast, water and lemon juice until smooth. Use flour milled from dry chickpeas, not mashed canned chickpeas. Leave to hydrate while preparing the vegetables. Mix in the baking powder with the flours.
2. Measure out the cream without whipping it. Heat the olive oil in an ovenproof frying pan over medium heat and gently fry the spring onions for 1–2 minutes.
3. Cut the bottoms off the asparagus and discard. Then cut in half and add the asparagus to the pan. Stir-fry for another 1-2 minutes, then add the salt and pepper.
4. Stir the cream into the chickpea batter. Fold in the chopped chives and spinach, then pour into the pan. Scatter the cheese over the surface and press it lightly into the mixture.
5. Cook gently, covered, until the edges are set. Finish in a preheated oven at 180°C for about 15–20 minutes, until the centre is set and no liquid batter remains. If needed, grill briefly at the end to brown the top.
6. Once golden brown on top, remove the frittata from the oven and let cool before serving. Top with extra chives, fresh ground pepper, and other herbs of your preference, and serve.