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Persian Frittata

persian_frittataRecipe and photo courtesy of Coconut and Berries for V-Lish
This savory frittata is totally egg-free! Chock full of roasted vegetables, this hearty meal is the perfect centerpiece for your Sunday brunch.
1 Tbsp Olive oil
1 Onion, chopped
1 Clove of garlic, minced
2″ Fresh ginger, peeled and minced/grated
1 Large zucchini or 2 small, sliced into half moons.
1 350g/12oz pkg Silken tofu
2 Tbsp Nutritional yeast
1 Tbsp Olive oil
1/3 C Almond milk
1/4 tsp Turmeric
1/2 tsp Black salt (Or regular salt. The black salt will give it the “eggy” taste. Highly recommended)
1/2 C Chickpea flour
1 Tbsp Arrowroot (or cornstarch)
Salt and pepper to taste
Fresh parsley
Sumac (optional)
Warm the olive oil in a large pan (oven-proof if baking) over medium heat. Add the onion and cook for 5 minutes until soft.
Add the garlic and ginger and continue to cook, stirring, for another minute.
Add the zucchini and cook for a further 8-10 minutes.
Meanwhile, blend the silken tofu through to the black salt in a blender. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.
Fold in a handful of chopped parsley.
Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.
If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.
Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350F
Sprinkle liberally with sumac and fresh parsley to serve.
YIELD: 4 Servings
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