Weekends almost always call for a savoury breakfast. Especially when we’re braving wintery mornings to watch the nine-year-old-ninja play soccer.
The savoury option of old was an egg frittata.
I used to like the ease of throwing it together and topping with a good kasundi or other delicious homemade chutney.
Luckily there are a couple of plant-based equivalents made with tofu OR a chick pea flour batter or for a super quick cheats version use a product called Vegan Easy Egg by Orgran – you’ll find it in the gluten free or vegan section of the supermaket.
You can change up the spices & fillings to suit your tastes, eg, Indian, Italian, Indonesian. Or make it plain like a crepe and serve with hot saucy veges.
Chick pea flour is a great source of protein and an excellent gluten free option.
Once mixed it likes to sit for a while – I mix the batter before chopping veges.
If you’re super organised you can make the batter the night before.
For a richer option (and obviously higher in fat) mix the flour with a coconut cream/water combo.
Today we’re just using water and whatever I happened to have in the fridge.
Whisk together & rest:
1 cup chick pea flour
1 cup water
1 tsp cumin seeds
Pinch of salt
1 red onion, chopped finely
Capsicum, chopped finely
Cherry tomatoes, quartered
1 Tbl capers
Handful fresh herbs, parsley, thyme, rosemary
In a heavy pan, saute onions and vegetables until soft. Add capers, chilli & fresh herbs.
Pour in the batter, cover and cook over a low heat.
Cook until the top is firming up, watching that it’s not burning underneath – it’s a delicate dance.
Brown it off under the grill.
You could sprinkle a little dairy-free mozzarella or nutritional yeast on top before grilling.
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For other recipes check out the gluten free category in the side bar.
Oh and try these egg-free fritters.
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