Monday Yumday: Vegan Cheddar and Asparagus Frittata

More sophisticated than your standard scramble, frittatas are an elegant brunch idea and a great way to sneak in some leftover veggies.  I couldn’t wait to test out Allison’s version, which uses garbanzo bean flour to get the all-important eggy texture, and kala namak (an Indian black salt) for a slightly sulfuric, can’t-believe-it’s-not-egg taste.Italian Frittata
From “Veganize It!” in VegNews Magazine
by Allison Rivers Samson

Serves 6
4 cups water
2 teaspoons salt
1 ½ cups garbanzo bean flour
¼ cup non-hydrogenated margarine
1 cup onion, quartered and cut into thin slices
½ teaspoon dried basil
¼ teaspoon dried marjoram
2 cups broccoli florets (or other veggies) cut into bite-sized pieces
¼ teaspoon kala namak

1. After oiling a 9-inch tart pan, I combined water and salt in a medium saucepan over medium heat, gently whisking in the garbanzo bean flour. The mixture thickens very quickly so I made sure to stir occasionally to prevent it from sticking to the bottom of the pan. After the flour was completely combined, I reduced the heat to low and cooked uncovered for 20 minutes, stirring occasionally. 2. While the flour was cooking, I placed a sauté pan over low-medium heat. I added margarine and the sliced onions, allowing them to sauté for 5 minutes before adding the basil and marjoram into the mix and sautéing for another 5 minutes. I had leftover asparagus from the night before, which I substituted for broccoli. You can get creative with your frittata by tossing in your favorite seasonal veggies. I allowed the onions and vegetables to cook for an additional 5 minutes and turned off the heat.

3. Using a large mixing bowl, I combined my flour mixture, vegetables, and the kala namak. Careful, this stuff is potent! I also took this opportunity to stir in a few handfuls of my favorite shredded vegan cheddar cheese. Next, I spread the mixture evenly in my oiled dish and stored in the fridge for two hours. This step is crucial, imparting that desirable egg-like texture to the frittata. 4. After preheating my oven to 350 degrees, I baked my frittata for 20 minutes. To get gorgeous golden brown color after baking, I moved it up to the top oven rack, turned on the broiler and broiled it for 3 to 5 minutes.5. I plated a piece of my warm frittata with a delicious little fruit salad of organic green grapes, mango, and bananas. You might like to try it with your favorite brunch side dish like veggie sausages or vegan corn muffins.

As I forked through my cheddar asparagus frittata, I couldn’t help thinking what a perfect and easy recipe this would be for a special Easter or Mother’s Day menu. Personalize it by tossing in your loved ones’ favorite veggies. Serve with colorful, fresh berries and Allison’s Gourmet French Roast coffee. Delicious!