Go Back
Print

Eggless Frittata

A gluten-free recipe that is loaded with veggies and flavoured with herbs.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 2

Ingredients

My Cup measures 240 ml. (See Notes)

  • 1.5 Cups Chickpea Flour
  • 1/2 tsp Salt
  • 1/2 tsp Rock Salt Kala Namak
  • 1/4 tsp Chilli Flakes
  • 1/2 tsp Oregano
  • 1/2 tsp Basil leaves
  • 1 tsp Ginger-garlic Paste
  • 1 Tbsp Oil
  • 1.5 Cup Water
  • 1.5 Cups Finely Chopped Veggies Onions, Tomatoes, Bell Peppers
  • 1/2 Cup Finely Chopped Spinach

Instructions

  1. Take chickpea flour in a bowl and mix in all the spices and herbs.
  2. Add water and make a smooth batter. Add little water at a time to avoid lumps.
  3. Keep the batter aside and chop the veggies.
  4. Put onion, tomato, capsicum and bell peppers in the food processor bowl and chop these very finely. I prefer the food processor as the chopping is done in less than 30 seconds and that too very finely. But you can chop in whatever way suits you.
  5. Mix the chopped veggies and spinach in the chickpea batter.

  6. Grease a pie dish or any baking pan. I used an 8'' pie dish.

  7. Pour the batter in it.
  8. Preheat oven at 180 degrees for 10 minutes.
  9. Bake for 35 minutes or till the top gets firm and a skewer inserted comes out clean.
  10. Put on broil mode (top rod ON) for the last 5 minutes. This is done so that the top layer gets crisp and golden brown.
  11. Take out, wait for 10 minutes.
  12. Loosen the edges of the baked frittata using a knife.
  13. To release the pie dish, keep it on a bowl or container that is smaller in size than the pie dish.
  14. As soon as you keep it, the base will remain on the bowl and the other part of the pie dish will get separated.
  15. Cut wedges.
  16. Serve with love, tomato ketchup optional.

Recipe Notes

  1. You can use any cup/bowl for measuring chickpea flour. Use the same cup to measure other ingredients, especially water. 
  2. The quantity of water may vary a little depending upon the moisture in your veggies.
  3. Keep the batter thick initially as the veggies too have water. You may add more water later if the batter is too thick.
  4. Rock salt (Kala Namak) gives an eggy taste to the frittata.
  5. After mixing water into the chickpea flour, let the batter sit for 10 minutes at least.
  6. Feel free to add veggies of your choice.
  7. The quantity of veggies can be adjusted as per your taste and preference.
  8. Addition of oil makes the frittata moist as chickpea flour is very dry otherwise.
  9. Instead of oil, you can add 2 to 3 tablespoons of curd also, but then it will not be vegan.
  10. Do not make a very thick frittata, that is, do not put the batter in a smaller pan. This is because of two reasons. Firstly, it takes much longer to bake, and there is a possibility that remains uncooked from inside. Secondly, veggies settle at the bottom and thus the taste is affected.
  11. You can pour the batter in muffin moulds and bake individually.