Silverbeet & Asparagus Frittata

I am always looking for tasty ways to include more greens in my diet and enjoy mixing things up with different grains and flours where possible. Ticking off both my goals is this vegan silverbeet and asparagus frittata, which is made possible thanks to the chickpea flour batter. This frittata taste great both hot and cold and, with just a few simple ingredients and minimal clean up required, can be enjoyed for breakfast, lunch, or dinner any day of the week!

Serves: 6-8

Prep time: 15 mins

Cook time: 40 mins

Ingredients:

180 g chickpea flour 

2 tablespoons nutritional yeast 

½ teaspoon salt 

½ teaspoon baking powder 

¼ teaspoon turmeric 

¼ teaspoon dried basil 

¼ teaspoon dried thyme 

500 mL vegetable stock 

1 tablespoon tahini 

165 g silverbeet, chopped 

90 g asparagus, chopped 

40 g onion, diced 

Method:

1. Preheat oven to 200ºC and lightly grease a 23cm pie dish. 

2. Add the chickpea flour, nutritional yeast, turmeric, salt, basil, thyme and baking powder to a large mixing bowl, stir to combine. 

3. Add the vegetable stock and olive oil and stir thoroughly to combine. 

4. Fold in the silverbeet, asparagus and onion and then transfer mix to the pie dish. 

5. Bake for 40 minutes. 

6. Remove from oven and allow to cool for 5 minutes before slicing and serving, or cool completely and refrigerate for later (removing from the fridge 10 minutes before serving).