This frittata has been on repeat in our home, in all of its endless variations, for the past year or so. It is so easy, delicious, nutritious and filling and I just love chickpea flour so much. I crave it. So when Asparagus season hit Berlin last week I thought, what better time to shoot my beloved frittata than now. In keeping with the spring theme I shot it with a simple baby potato salad, but it is equally as delicious with potatoes in the frittata as it is with them on the side. Don’t be afraid to get experimental and please let me know what delicious variations you come up with in the comments section below.
Disclaimer: This Frittata will make you fart. A lot. Which is pretty funny if you are a family with small children, not so funny if you are on a first date. You’ve been warned!
1.5 C chickpea flour
1.5 C water
3/4 tsp salt (use black salt if you have it)
1/2 tsp granulated garlic
zest of 1 organic lemon (use organic where possible)
3 spring onions
about 8 spears of Asparagus
For the Baby Potato Salad:
500g baby potatoes
2 large handfuls baby spinach
2 Tbsp capers
1 small red onion, finely sliced
a few sprigs of dill
a squeeze of lemon juice
a drizzle of olive oil (optional)
salt to taste
Herbs and microgreens such as parsley, chives, mint, dill etc
Vegan sour cream, vegan yogurt, pesto or even good ol’ tomato sauce
Preheat your oven to 180°C.
For the Frittata:
Whisk together the chickpea flour, water, olive oil, turmeric, salt and garlic in a medium sized mixing bowl. Zest the lemon and finely chop the spring onions, then whisk these in with the other ingredients. Set aside.
Prepare your peas – if using frozen, simply removing from the freezer and covering with boiling water for a few minutes is enough, If using fresh, you need to first shell them, then boil, steam or sautee for a few minutes. Set aside.
Prepare your asparagus – place a heavy bottomed skillet (use the same one you will be cooking the frittata in) on a medium – high heat and cover the bottom with a little oil. Remove the woody ends from the asparagus spears and place them in the hot skillet for about 3 minutes and then turn and cook for another 3 minutes. They should be ever so slightly blackened in places but still firm. Remove them from the skillet once cooked.
Lower the heat of the skillet to medium. Stir the peas into the frittata batter, pour this into the skillet and then top with asparagus spears. I find the residual oil from the asparagus is enough to prevent the frittata from sticking, but if you are nervous you can pour a teeny tiny bit of oil around the edges just to be safe. Cook for about 10 minutes on the stove, until little bubbles have appeared and then popped and the edges are starting to firm up. Transfer the frittata to the hot oven for another 10 minutes or until tiny little cracks start to appear and the middle is firm when you touch it. Allow to cool in the pan for 5-10 minutes and then garnish with whatever fresh herbs you have on hand, and serve.
For the Baby Potato Salad:
Prepare the potatoes – wash them to remove any dirt and cut any larger ones in half. Cook, either in salted boiling water for 10 minutes or tossed in a little oil and salt and placed in a hot oven for 15-20 minutes.
Once your potatoes are cooked, toss them with the remaining salad ingredients and enjoy. Easy right?
Notes and serving suggestions:
If you don’t have a skillet or pan that can go in the oven, or if you don’t have an oven at all, you can loosen the frittata from the skillet and slide it onto a dinner plate and then gently transfer it back into the pan (invert the fry pan over the plate and then flip). This is how I used to do it before I was gifted my game changing and beeeeautiful new cast iron skillet a few weeks ago.