Vegan Frittata

If you happen to have some almond cheese on hand, it tastes GREAT on this!

Italian Frittata

4 c. water (or betterthanbouillon no-chicken broth – omit salt if you use this)

2 tsp. salt

1 ½ c. garbanzo bean flour

¼ c. low-flavor olive oil

1 c. onion, quartered and cut into thin slices

½ tsp. dried basil

¼ tsp. dried marjoram

2 c. broccoli florets cut into small bite-size pieces

Oil 9” tart pan. In med saucepan, over med heat, add water and salt. Gently wisk in the garbanzo bean flour to combine completely. Wisk occasionally as the mixture begins to boil to prevent it from sticking to the bottom of the pan. As it begins to thicken, reduce heat to low and cook uncovered 20 minutes, stirring occasionally.

Meanwhile, place a sauté pan over low-med heat and add oil and onions. Saute 5 minutes, then add basil and marjoram and cook another 5 minutes. Turn off heat

In a lg. bowl, combine cooked garbanzo bean mixture, veggies, and kala manak until well mixed. Spread evenly into oiled dish. Cool completely in the fridge for 2 hours. This step imparts the egg-like texture, so don’t skip it.

Preheat oven to 350, then bake frittata for 20 minutes or until hot in the center. Move it to the top oven rack, turn on broiler, and broil 3-5 minutes until top has browned. Serve.

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