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Elly's root vegetable & winter herb vegan frittata
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For the batter
200g gram (chickpea) flour
1½ tsp baking powder
2 tsp sea salt flakes
Large pinch freshly ground black pepper
2 tbsp olive oil
150ml aquafaba (the liquid drained from 400g can of chickpeas)
For the vegetables
2 leeks, finely sliced
2½ tbsp olive oil, plus extra for brushing
1 medium parsnip, grated
1 clove garlic, finely grated
1 medium carrot, grated
¼ x 20g pack sage, leaves only, finely chopped
2 sprigs rosemary, leaves only, finely chopped, plus extra to serve
Apple sauce, apple chutney or mayonnaise (vegan)
1. Place all the dry batter ingredients and 1 tbsp olive oil in a large bowl and whisk, adding 350ml water slowly, until totally smooth and fully combined. Set aside. Wash the leeks in hot water and drain. In a frying pan, heat 1 tbsp olive oil and add the leeks, parsnips and garlic.
Fry over a low heat for 3-4 minutes until soft and fragrant.
2. Add the grated carrot, softened leek mixture and the herbs to the batter. Season and mix well. Using an electric whisk, whip the aquafaba in a separate large, clean bowl, until forming soft peaks, this may take up to 5 minutes. Fold the aquafaba into the batter carefully, retaining as much air as possible.
3. Preheat the oven to 200°C, gas mark 6. Heat the remaining olive oil in a nonstick, ovenproof 25cm frying pan over a medium heat and pour in the batter. Spread the mixture out evenly. Let it crisp up around the edges (this will take up to 10 minutes), then put the pan in the hot oven and bake for 30-40 minutes until the surface feels firm to the touch and set.
4. Brush the surface with olive oil and grill it if you’d like to brown the top some more. Leave to cool a little in the pan before carefully sliding out onto a board. Cut into 8 slices if you want full portions, or cut each of the 8 slices into 3 triangles, to make 24 smaller portions. Serve the slices piled around a bowl of apple sauce, chutney or mayo. Use sprigs of rosemary to garnish the plate.