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Sun-Dried Tomato & Broccoli

Vegan Frittata

| HANDS-ON TIME: 27 min | TOTAL TIME:1 h, 25 min | YIELD: 8 servings

I’ll never forget the first time I had a slice of “farinata” (Italian chickpea

cake) from Body & Soul Bakeshop in Union Square Market in New York

City. I’d been loving on their muffins and cookies for months, but for

some reason I was in a savory mood that day. There was something

uniquely satisfying about the dense, creamy texture combined with

slightly sweet roasted veggies. Now that I’ve made chickpea flour a staple

in the LL Balanced pantry, I’m thrilled to share a farinata-turned-frittata

recipe with you.

2 tablespoons olive oil, plus

more for greasing (use the oil

from the sun-dried tomato jar

if you like)

½ medium yellow onion, diced

into ¼-inch pieces (¾ to 1 cup)

½ medium head broccoli,

chopped into ½-inch florets

(2½ cups; we want them

noticeably smaller than

traditional florets)

1 small shallot, diced into ¼-inch

pieces (¼ cup)

1½ teaspoons sea salt

(feel free to start with less

and add to taste)

½ teaspoon dried basil

¼ teaspoon black pepper

¼ teaspoon garlic powder

⅓ cup water

1½ cups chickpea flour

¼ cup nutritional yeast

1 teaspoon mild, white miso paste

1 cup unsweetened almond milk

⅔ cup firmly packed sun-dried

tomatoes in olive oil, excess oil

shaken off

Preheat oven to 350° F. Grease a nonstick 9-inch springform pan with

olive oil.

Heat a large sauté pan over medium heat, and add olive oil. When oil

moves quickly around the pan and is shimmering, add onions, broccoli,

and shallots. Cook, stirring every minute or so, until onions and shallots

are translucent and broccoli is knife-tender but not mushy, 8 to 10

minutes. You can add splashes of water as needed to prevent sticking

and burning. Add salt, basil, pepper, garlic powder, and water. Cook,

stirring, until liquid evaporates, 1 to 2 minutes. Set aside to cool.

Place chickpea flour, nutritional yeast, miso paste, and almond milk in a

food processor. Process until smooth and creamy (and don’t be alarmed

when the batter thickens quickly). Add sun-dried tomatoes, and pulse

until they are incorporated throughout, but some small bits remain.

Add batter to broccoli mixture, stir to incorporate, then scrape mixture

into the springform pan. Use a damp spatula to spread into an even

layer. (I know the batter smells a little funky—I promise it goes away

after baking.)

Bake for 28 minutes, or until edges are golden brown and pulling away

from the sides. The top should be slightly firm to touch, but note that

chickpea flour continues to cook more than other flours after it comes

out of the oven. Allow to cool for 30 minutes, then run a butter knife

around the edge of the pan to make sure nothing is sticking to the sides.

Remove the outer ring of the pan. Slice into wedges, and carefully

remove from the base of the pan.

Leftover frittata will keep tightly sealed in the refrigerator for 5 days.

I don’t recommend freezing.

SERVING SUGGESTION

I like to serve slices of this frittata

with an extra drizzle of oil from the

jar of sun-dried tomatoes.