This week marks official British Egg Week, (5th-11th October 2015). Eggs are a wonderful way to stay healthy and are inexpensive too. But not everyone likes to consume them, and we like to be a little different to the mainstream, so instead of celebrating with eggs we’re celebrating one of our favourite dishes normally made WITH eggs that you can make WITHOUT eggs!

An empty egg box on a table at one of the Quality Unearthed UK yurt holidays

 

Take a look and see what you think of our recipe for vegan, gluten-free baked spinach and herb frittata – a perfect hearty dish to eat for breakfast, lunch or dinner on one of our UK yurt holidays, and what’s more, if you’re keen to swerve away from the tofu route then you’re in luck!

 

Vegan baked spinach and herb frittata

 

Serves: 6-8 people

 

Cook Time: 30 minutes

 

Ingredients

 

  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1 ½ cups chickpea flour
  • 1/2 tsp sea salt
  • 3/4 tsp fresh dill, dried
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 cups water
  • 1 cup Swiss chard, finely chopped
  • 1 cup shallot or onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup spinach, finely chopped
  • 3 Tbsp. olive oil -1 for the mix, 1 for the pan, 1 to drizzle on top 5 mins before completion.

 

Method

 

  • Preheat oven to 375c
  • Place 1 Tbsp. of olive oil in a cast iron pan, if you have one, if not a standard cake pan will do the job. The darker in colour and wider your pan, the better.
  • Mix all the dry ingredients in a large mixing bowl, with the chickpea flour and cayenne pepper included, and stir.
  • Add water and whisk until you’ve removed all the lumps.
  • Add 1 Tbsp. olive oil and leave the batter to settle while you turn your attention to the vegetables.
  • Once chopped, add in the chopped herbs, greens, and sliced onions to the batter.
  • Give it all a good mix and pour into a prepared dish.
  • Leave to bake for 20-25 minutes, uncovered, until the batter becomes set, and the top starts to nicely crack and brown a bit.
  • Proceed to drizzle the top with 1 Tbsp. olive oil, and gently brush on.
  • Place it back in the oven for just 5 more minutes to finish things off.
  • Remove and leave to cool down a touch prior to slicing and serving up.
  • Serve with a salad, or on its own.
  • Choose condiments to taste
  • Enjoy!

Image: tanja van den berg-niggendijker under Creative Commons.

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