Vegan Soy free Frittata with Mushroom Chard Shallot Almond-Feta. Glutenfree Recipe
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Vegan Soy free Frittata with Mushroom Chard Shallot Almond-Feta. Glutenfree Recipe
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Vegan Soy free Frittata with Mushroom Chard Shallots and Almond Feta. Chickpea flour frittata. Dairy-free Savory breakfast recipe. No Tofu. Gluten-free. makes one 6.5 inch pan
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Ingredients
Dry
- 1/2 cup chickpea flour or gar-fava flour
- 1.5 Tablespoon flaxseed meal
- 1/4 teaspoon Turmeric for color, optional
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt less if your feta is tangy
- black salt kala namak, Indian, a generous pinch
- 1 Tablespoon nutritional yeast
- garlic powder a generous pinch
- 2 teaspoons fresh herbs I used oregano and thyme or a teaspoon of dried herbs, chopped
- chili flakes or black pepper, to taste
Wet
- 1/2 cup coconut milk
- 1/2 cup water
- 1 Tablespoon extra virgin olive oil optional, use 1 Tbspn more coconut milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon maple syrup or agave syrup
Veggies
- 1/4 cup mushroom I sauteed the mushrooms in a little oil for a few minutes, sautéed or chopped
- 1 rainbow chard leaf or other greens, large, chopped small
- 1 shallot large, chopped small
- 1/4 cup almond feta cheese or Kite hill brand almond ricotta or other non dairy cheese crumbles, Ricki's brand
- Variations:
Variations
- non dairy cheddar or mozzarella or jack, a few tablespoons
- squash roasted
Instructions
- In a bowl, whisk all the dry ingredients for even distribution.
- Add the wet to the dry, whisk into a smooth batter.
- Add chard, mushrooms, veggies and crumbled cheese and mix.
- Pour the thick batter into a greased or parchment lined pan. Spread evenly.
- Bake for 35 minutes at 375 degrees F / 190ºc or until toothpick from the center comes out almost clean. You want it just about done and not over baked.
- Let rest for 5-10 minutes before slicing.
- Serve hot or cold as is or with a side of roasted veggies or potatoes. Top with additional non dairy cheese or sauces of choice.
- Can be kept refrigerated in a closed container for 2 days. Warm in the oven before serving.
- The recipe can easily be doubled. The consistency of the batter should be thick, so adjust dry ingredients if needed for a larger batch.
Notes
- About 1/4 cup non dairy Mozzarella will give the frittata a slightly custardy texture. Add some if you have it:)For a Quick version of the Feta, Soak almonds in hot water for a few hours. Peel, pulse into coarse crumbs. Add a teaspoon of lemon juice, a generous pinch of sea salt, mix and let sit for a few minutes until you get all the ingredients of the frittata ready.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Sodium
459mg
(19%)
Potassium
346mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
880IU
(18%)
Vitamin C
5mg
(6%)
Calcium
61mg
(6%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 459mg | 19% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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