Frittata
Ingredients
For the frittata base
1½ cups / 180 g chickpea flour
1¼ cups / 300 g water
1½ tsp / 6 g baking powder
1 tsp / 2 g ground cumin
1 tsp / 2 g ground turmeric
½ tsp / 1 g cayenne or chilli flakes
1 tsp / 5 g sea salt
2 tbsp / 30 g olive oil
Veg & toppings
1 medium / 150 g onion, sliced
1 cup / 150 g steamed potatoes, sliced
1 cup / 150 g steamed beetroot, sliced
¼ cup / 60 g kimchi
To serve (optional)
hummus
salsa verde (recipe in my new book)
Method
Preheat your oven to 180°C / 350°F. Heat a cast-iron pan over medium heat with half the olive oil. Add the sliced onion and cook for 8–10 minutes until deeply caramelised and sweet. Remove from the pan and set aside.
In a bowl, whisk together the chickpea flour, baking powder, cumin, turmeric, cayenne, salt and water to make a thick but pourable batter.
Add the remaining olive oil to the pan and reduce the heat to low. Pour in the batter and spread it gently. Top with the caramelised onions, then the steamed potatoes and beetroot. Dot with kimchi.
Transfer to the oven and bake for 25 minutes until golden and set through the centre. Rest for a few minutes, slice, and serve with white bean hummus and a drizzle of salsa verde. Keeps well refrigerated for up to 7 days.
