In the last few years, the market for superfoods has exploded. Pick up any popular newspaper or magazine and you’re bound to see an article touting the benefits of a fancy berry from South America or a powerful root grown in the Himalayas.
Undoubtedly, these superfoods have many amazing qualities. But there are many everyday foods in our midst that are seriously super in their own right.
Take eggs, for example. They’re a vegetarian source of the elusive vitamin B12, they’re packed with protein and have high amounts of choline, an important nutrient for our brains and nervous systems.
Sadly, they’re also one of the top allergens in Canada and the US. Although I adore them, eggs simply do not jive with my digestive tract, which has led me to explore the alternatives.
While tofu scrambles and quiches are delicious, soy happens to be a common allergen, too (though not for me).
This vegetable ‘frittata’ is gluten-free, wheat-free, dairy-free, egg-free, soy-free, nut-free and vegan. Whew. Don’t worry, it’s not free of taste.
I liked the nutty flavour and eggy consistency, plus the cold leftovers tasted great the next day. And just so you know, onions, spinach and asparagus are such great sources of nutrients I consider them superfoods, too. Just saying.
Do you find it hard to eat and cook in our allergy-laden world?
Spinach, Asparagus and Onion (Egg-less) Frittata
gluten-free, dairy-free, vegan, soy-free, five ingredients or less
1 large onion
2 cups spinach, shredded
1 1/2 cups asparagus, cut into one-inch pieces
1 cup chickpea flour
1 cup water
1 tbsp olive oil, plus more for oiling the pan
1/2 tsp salt
Preheat the oven to 350 degrees F.
Slice the onion into half moons. Heat a few tablespoons of water in a pot over medium heat and sauté the onions until golden and caramelized, about 30-35 minutes, adding more liquid if they get too dry. If you don’t have the patience to caramelize the onions, just cook them until they are nice and soft.
While the onions are cooking, mix the chickpea flour, water, olive oil and salt together. Make sure there are no lumps.
When the onions are just about done, add the spinach and asparagus and toss until they are wilted.
Add the onion, spinach and asparagus mixture to the chickpea flour mixture and stir well.
Oil a pie plate or cake pan, and spread the frittata evenly, smoothing out the top. Bake for 35-40 minutes, until the top is dry and the edges are slightly golden.
I think this might be my next meal!
Sensational!
Actually I’ve made things similar to this. They were very good, but your recipe looks easier. Think I’m going to give it a try.
what a great idea to use chickpea flour! happy holidays sondi
I was impatient and didn’t cook it quite long enough (I was really hungry) but it still tasted alright
I can’t wait to try it again, fully cooked this time!