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Gram flour frittata with leek and red peppers

Frittata was one of those dishes my mum used to make when she had to empty the fridge 😀 Frittata could actually contain anything, from cheese to leftover veggies, fresh herbs from the garden and so on, even pasta from the day before (if you haven’t tried it, you should!). Today’s frittata follows the same pattern, with the only difference that we are not using eggs here, but gram flour instead! This is gonna make our frittata vegan (yay!), soft and packed in proteins! Can you ask for more?
Note: frittata can be served hot or cold – I prefer to have it cold as I can taste the veggies more (plus I don’t burn myself!) but you’re more than welcome to try it both ways! Hope you’ll enjoy! 🙂




For the batter:
100g gram flour, sifted
180ml water
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (or lime juice)
2 leeks, chopped
1 long red pepper, sliced
2 cups fresh spinach
1 cup fresh basil
3 tbsp olive oil
Chilly flakes (optional)



Heat 3 tbsp of olive oil in a non-stick frying pan and add the chopped leek. Cover with a lid and cook over medium heat until softened. Now add the red peppers and cook for 10 minutes. You might want to add some water at this point so the veggies won’t stick to the pan. Once the peppers and leek are softened add the spinach and basil and cook for 5 more minutes


Meanwhile, make the batter: put all the ingredients in a bowl and mix well. Once the batter is ready (it should be creamy and bubbly), pour over the veggies in the pan


Cover with a lid and cook over low-medium heat for 8 minutes. Flip the frittata and cook it for 5 more minutes


Let cool for 10 minutes before slicing. Sprinkle with chilly flakes and serve

How to flip a frittata
You don’t need amazing skills to flip a frittata and it’s actually fun 🙂 You just have to invert a plate over the pan, flip the frittata onto the plate, and then slip it back into the pan. I know it sounds hard but believe me, it is not hard at all! This is how my mum used to make frittata and I love this method. I’ve cooked frittata in the oven as well but it looks like flipped frittata is nicely cooked and browned on both sides, and it’s also taller than an unflipped one. You don’t have to flip it if you don’t feel comfy and can just finish it in the oven 🙂



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