Often adorned with omelets, scrambles and frittatas, spring brunch spreads aren’t the most vegan-friendly selections. We wanted to provide a plant-based option that also highlights one of the season’s best ingredients – asparagus. Chickpea flour stands in for eggs here, and provides a wonderfully savory, slightly custardy base that you can customize with your favorite herbs and vegetables.
Egg-Free Asparagus & Kale Chickpea “Frittata”
- 15 stalks asparagus trimmed & chopped into ¾-in. pieces
- 1 cup frozen chopped kale
- 1 ¾ cup chickpea flour
- 1 ¾ cup water
- 2 Tbsp. unsweetened soy milk or unsweetened plant milk of choice
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. nutritional yeast
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. baking powder
- ¼ tsp. ground black pepper
- 1/8 tsp. ground turmeric
- 1/8 tsp. sweet paprika
Preheat oven to 375 degrees F. Lightly grease 9-in pie dish with non-stick cooking spray or olive oil.
Bring medium pot of salted water to boil and add asparagus; cook for 3 minutes, then add frozen kale and cook for an additional minute. Strain completely and set aside.
In large bowl, whisk together chickpea flour and water until mostly smooth. Add soy milk, olive oil, nutritional yeast, salt, garlic powder, baking powder, black pepper, turmeric and paprika; whisk together until incorporated. Add asparagus and kale and stir to gently combine.
Pour frittata mixture into prepared pie plate and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean and surface of the frittata is slightly golden and cracked. Remove from oven and let sit for 10-15 minutes. Serve hot or at room temperature.