Eggless Frittata with Express Tomato Sauce
Updated: Oct 7, 2019
A great way to make breakfast for a crowd and a make-ahead, protein rich meal. Best of all its vegetarian. Yes!! No eggs...you heard it right.
Make this frittata recipe with your choice of add-ons in a flavourful chickpea batter.
Simple and nutritious
Frittata as many of you know is a popular one pan wonder breakfast dish made of eggs and veggies. Its like a crust less quiche... without the extra buttery crust and an overload of cream.
Here I wanted to work on a vegetarian version of frittata for people who don't like baked eggs like me.
Choice of vegetables is purely optional but I like the crunch of broccoli and the softness of mushrooms in this dish. A subtle hint of onions, garlic, loads of baby spinach and Parmesan to top it all, makes everything look pretty and healthy.
The batter is simply made of chickpea flour with any of your favourite flavourings.
Mix the batter separately in a pan and pour it over the cooked vegetables.
All in one pan. Simple right??
I love the layering method of having vegetables in one layer and the batter over it.
This way the batter doesn't stick to the skillet and you get to taste the egg-like chickpea flour and vegetables separately.
Honestly this recipe is not a frittata copy-cat as it has a lot of character of its own. Addition of a small amount of rock salt increases the sulphur content which makes it taste more eggy, but if you wish that is !! I never really missed the eggs in this dish as it tastes so delicious.
You would hate it if your frittata stuck to the base of the pan ( if using an 8'' cast iron skillet follow these pointers)
Use well seasoned cast iron skillet
Use cooked veggies at the base and allow them to cook, sweat and release moisture. Also I prefer crunchy cooked veggies than brown chickpea flour.
Keeping the temperature as recommended.
Addition of olive oil on the sides before baking for extra protection of the frittata.
Allow it to cool slightly before cutting the slices.
In case the frittata gets stuck, I recommend covering for 5 minutes to release steam and then cutting it in slices.
Normally the Chickpea frittata is a meal on its own and you don't need a sauce to pair with it Its so wholesome. But this sauce just takes this frittata to another level.
Remember I told you this is not an eggless-frittata copycat.
This sauce is everything! Use fresh tomatoes or the tinned ones and prepare these while the frittata bakes. Breakfast will be an experience on its own!!
Here is the stove-top and oven method, both in a skillet or the baking pan.
Preparation time: 30 minutes
Cooking time: 15 -18 minutes
For the Batter:
2 cups gram flour or chickpea flour
1 ¾ cups of water
2 tablespoon of olive oil
2 teaspoons of baking powder
1 teaspoon of oregano
1 teaspoon paprika (or to taste)
1 teaspoon chopped basil
50 grams cheddar cheese (or 1/4 cup nutritional Yeast)
1 teaspoon rock salt (or sea salt as per taste)
For the Vegetable mixture:
3 cups chopped Vegetables (mushrooms, baby spinach, bell peppers, sun-dried tomatoes and white onions)
1 teaspoon chopped garlic
2 tablespoon olive oil/butter
Salt to taste
Extra olive oil to brush the muffin tin
Preheat the oven to 170 degrees.
In a warm cast iron skillet add 1 tablespoon of olive oil/butter and add 3 cups of chopped vegetables with garlic and stir fry lightly. (The idea is just to dry all the moisture from the vegetables as moist vegetables make the frittata soggy)
Cook the vegetables briefly except sun-dried tomatoes. Next add salt and paprika. Add sun-dried tomatoes to the cooked veggies and allow it to cool.
In the meantime for the batter mix 2 cups of gram flour, with 2 tablespoons of olive oil, 30 grams of grated cheese, chopped basil, oregano and rock salt.
Add 1 ¾ cups of water gradually mixing it slowly and continuously or else lumps will be formed. This will give you a smooth mixture.
Now for the assembly add the chickpea batter on top of the cooked veggies in the skillet
Top with 20 grams of leftover cheese or some more if you like.
Pour the remaining 1 teaspoon olive oil around the corners of the pan (to avoid the frittata from sticking to the pan)
Bake in an oven for 20--25 minutes.
Allow it to cool for a couple of minutes and then run a palette knife to get the slices out of the pan. Serve with Express tomato Sauce.
Express Tomato Sauce
3 medium sized tomatoes chopped coarsely or 1 can of chopped tomatoes
1 tablespoon chopped garlic
2 tablespoon apple cider/balsamic vinegar
2 teaspoon brown sugar
2 tablespoon tomato paste/passata/tomato ketchup
1 teaspoon oregano
Salt to taste
Add all the ingredients of the sauce - tomatoes, garlic vinegar, brown sugar in a pan and cook for 10 minutes while the frittata is baking.
The tomatoes will shrink and reduce and get mushy.
Check for sweetness and sourness, then adjust as per taste.
Add more salt, sugar and vinegar to adjust the taste.
Baking Pan Method:
To make this in a baking pan, line an 8’’round pan with foil/baking paper and add the cooked vegetables followed with the chickpea batter.
Choose toppings as per choice from Parmesan, basil, parsley, spinach or rocket leaves.
Rock salt gives an eggy smell to the frittata which is why it is used. You could leave it out and only use sea salt if you desire.
Remember to work on medium heat in the cast iron skillet as high heat may dry out the skillet and make the frittata stick to the bottom and the sides.
Choose vegetables as per choice keeping the 3 cup quantity in mind to get the right crunch and moisture.
Organic chickpea flour gives maximum flavour
Express tomato sauce is purely optional though a quick tomato sauce with the frittata is an added flavour.
In case you do not prefer tomato skin in your sauce opt for bottled/canned chopped tomatoes.