Anyone else hear a phrase & immediately want to do the opposite…..
Well that was me apparently with the age old “you can’t make an omelette without breaking eggs”, something inside we just went “I bet I can!”
So I did.
Now I love eggs, I wouldn’t be without them.
And I love a frittata as a wonderfully satisfying, simple to throw together meal at any time of day. A great example being my Kuku Sabzi, it’s DIVINE.
So how to recreate that fluffy delight without the critical ingredient?! Well I’ll show you!
Yes this recipe is creative, but it’s also easy, nourishing, a fabulous way to introduce a few more plant based ingredients into your diet, & well it also tastes pretty damn fabulous too!
- 1 cup red lentils
- 2 tablespoons raw apple cider vinegar
- 1 teaspoon fresh white miso paste
- 1/4 cup nutritional yeast
- 1/2 teaspoon each garlic & onion powder
- 1 1/4 cups Rebel Kitchen Whole Mylk (or a pure nut milk)
- 1 tablespoon Hunter & Gather avocado oil (or extra virgin olive oil)
- 1/4 cup chickpea flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon freshly ground black pepper
- Veggies – 1 leek, 4 cauliflower leaves (or kale, swiss chard or another green), 4 sun-dried tomatoes
- Place the lentils in a bowl & pour over 3 cups of boiling water. Add 1 tablespoon of apple cider vinegar, leave to soak for 1 hour.
- Drain & rinse the lentils well, then add to a pan with 2.5 cups of fresh cold water, the miso paste & the other tablespoon of vinegar. Leave to simmer until the fluid is all absorbed (~10-15 minutes).
- Meanwhile preheat your oven to 200C, grab your food processor & an oven proof pan/baking tin.
- Add the rest of the ingredients (except leek, greens and sun-dried tomatoes) to the food processor with the lentils, blending until smooth.
- Slice your leek & use the pan you cooked the lentils in, add a splash of water, the leek slices, cover with a lid & steam quickly for 2 mins to soften. Set your oven proof pan on a gentle heat to start to warm.
- Pour in your batter, spoon the leeks over the top, stud with the cauliflower leaves & tomato pieces, then bake in the oven for 15-20 minutes until puffed & golden. Leave to cool for a couple of minutes then you should be able to slide it out of the pan to serve. If you’re worried it’s not quite done, pop it back in the oven for another 5 minutes.
- Eat within 3 days, or freeze for up to 3 months. The batter can also be made 2-3 days in advance & kept covered in the fridge.