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.