Frittatas are so wonderfully versatile – you can simply use whatever vegetables are in season in your local area. This particular frittata is made from chickpea flour and is studded with purple potatoes and green onions and flavored with salt and pepper, garlic powder, nutritional yeast, and lemon. It is also topped with a unique Thai basil aioli that can be reused in a number of different ways. Yum!

Chickpea Frittata With Purple Potatoes and Thai Basil [Vegan, Gluten-Free]

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Serves

8-10

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Ingredients

For the Thai Basil Aioli:

  • 3/4 cup sunflower seeds, soaked overnight then drained and rinsed
  • 1 small bunch of Thai basil, leaves only
  • 1/4-1/2 cup water
  • 1/4 cup extra virgin olive oil
  • Juice from 1 large lemon
  • 1 tablespoon chickpea miso
  • 1/2 teaspoon sea salt
  • 1-2 large garlic cloves

For the Frittata:

  • 3 cups diced purple potatoes, steamed until just tender
  • 1 bunch of green onions, sliced
  • 6 tablespoons melted coconut oil, plus more to grease the skillet
  • 2 cups chickpea flour
  • 2 1/4 cups water
  • 1 heaped teaspoon of sea salt
  • Black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • Zest from 1 lemon
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Preparation

To Make the Aioli:

  1. Drain and rinse the sunflower seeds off then add them to a high-speed blender along with 1/4 cup of water and all of the remaining ingredients. Blend until smooth. Add more water as is necessary to get to the thickness you want.

To Make the Frittata:

  1. Preheat your oven to 400°F.
  2. Grease an oven proof skillet well with coconut oil. Place the purple potatoes into the skillet in an even layer. In a large bowl, mix together all of the remaining ingredients until smooth, then pour the batter over the purple potatoes.
  3. Bake the frittata in the preheated oven for 30-35 minutes until the edges are golden and the frittata is firm. If you want a toastier top, you can let the frittata sit under the broiler for a minute or two. Once you remove the frittata from the oven, allow it to cool for at least 20 minutes before cutting into it.
  4. Put a generous dollop of the aioli on top of the frittata and serve.
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