Chef Palak's Vegan Frittata
Incorporate alternative flour, potatoes and nutritional yeast for a plant-based breakfast inspired by Spain.
As we spend more time at home cooking meals, I encourage everyone to add more plant-based recipes to their menu by substituting meat and dairy.
To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices, and served with a tangy, spicy green chutney.
- 2 potatoes medium size, peeled, washed and diced
- 1 medium onion, thinly sliced
- 3 tablespoons oil
- 1 zucchini, grated
- 1 yellow squash, grated
- 1 potato, grated
- 1 cup chickpea flour
- 1 large clove garlic, minced
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/8 teaspoon black salt (optional)
- 1 1/2 teaspoon garam masala
- 1/2 jalapeno, minced (optional)
- 1/2 lemon, juiced
- 1 cup of water, more if needed
- Freshly ground black pepper
- Salt, to taste
- In a saucepan, add potatoes with cold water and cook until fork-tender. Drain and cool.
- Using a cheese grater or box grater grate zucchini, squash, and one potato.
- Sprinkle with salt and set aside for 10-15 minutes. Squeeze all excess water from the vegetables.
- In a large mixing bowl, add chickpea flour and water, whisk to remove any lumps.
- If the batter is too thick, add another tablespoon of water at a time. The batter should coat all vegetables without being runny. Add the remaining ingredients: vegetables, salt, pepper, garlic, jalapenos, nutritional yeast, spices, and lemon juice. Gently fold in cooked potatoes.
- In a non-stick skillet with a lid, add oil and saute onions with salt for 3-5 minutes on medium heat. Increase the heat to medium-high and drop the batter into the pan and flatten using a spatular to even the surface.
- Cook for 8-10 minutes covered after 10 minutes scrape the sides down using a spatula. Cover and cook for another 5 minutes, then carefully using a plate flip the frittata and brown the other side for another 10-12 minutes.
Read more about Chef Palak's 100 days cooking and eating vegan.