As we approach Easter I’ve heard from many of you that you’d like some help with a stellar Easter brunch menu….well, let’s get you some great recipes so you can create your own restaurant quality brunch at home this year, quarantine-style!
One thing I almost always prepare when I’m hosting a brunch is a frittata. Frittatas are easy, adaptable in a zillion different flavor combos, can be eaten at room temp, can be prepared to feed 2 or 20 and you can make them ahead of time. There is quite possibly NO REASON to not make a frittata. Unless you aren’t able to eat eggs….then what?
Well, I have a delicious solution for you, Drizzlers! Chickpea flour is one of my favorite savory flours to work with. It’s super nutrient dense, loves to take on the flavor of whatever you add to it, cooks quickly and is totally free from the top-8 food allergens! It makes the perfect egg free base for your frittata and I’m so excited to show you how to do it.
Substitutions/Cooking for a Crowd/Flavor Suggestions
Egg Substitution: If you are planning to use eggs rather than the chickpea flour all you need to do is swap 6 whisked eggs for the chickpea frittata base. You’ll also need to bake it about 10-15 minutes longer than the chickpea frittata but that’s it!
Cooking for a Crowd: If you are going to make the frittata for more people you can easily bake it in a 9×13 glass dish! That will feed about 10-12 people. You will triple the recipe below (or the egg substitution recipe above) and skip the cooking of the stove. You’ll simple grease your glass 9×13, pour in either the chickpea flour mixture or the egg mixture, top with your fillings and then place in the oven. It will need to bake much longer, though, be prepared! The chickpea flour base will cook for about 40ish minutes and the egg base will cook for about 50-60. Be sure to check on them, though halfway through and turn the pan to ensure even cooking.
Flavor Suggestions: Some of my favorite flavor suggestions are listed below!
- roasted grape tomatoes + dried oregano + sauteed baby spinach + fresh basil + (if you can have dairy) mozzarella
- sauteed assorted wild mushrooms and thyme + (if you can have nuts) almond milk ricotta
- Italian chicken sausage, roasted sweet bell peppers-sliced, sauteed greens, sauteed fingerling potato slices
Stay safe out there, Drizzlers!
Kendra’s Favorite Egg Free Frittata
Free From Top-8 Food Allergens, Corn, Mustard, Sesame
Makes a hearty 8″ frittata, serves about 4
BASE RECIPE FOR THE “FRITTATA”
- 1 1/2 c. chickpea flour
- 1/2 c. + 2 Tbls. water
- 3 Tbls. olive oil
- 1/2 tsp. salt
- Optional: seasonings like dried oregano, smoky paprika, cumin, garlic powder, onion powder. start with about 1/2 tsp. each to add.
KENDRA’S FAVORITE FILLINGS
- 1 sweet potato, scrubbed + sliced + sauteed
- 1/2 yellow onion, sliced and sauteed
- 1 c. sliced lacinato/dino kale, sauteed
- 1 c. sauteed chicken breakfast sausage
- Preheat oven to 325.
- Have all your sauteed fillings at room temperature (if you sauteed them previously) or hot (if you sauteed them specifically for the recipe).
- In a medium bowl whisk together the chickpea flour, water, olive oil, salt and any optional seasonings you want to add. Let this sit about 15-20 minutes.
- Grab an 8″ nonstick fry pan and heat for a minute over medium heat. Add a swirl of olive oil.
- Turn heat down to low and gently pour in the chickpea flour mixture.
- Add the fillings to the top and gently press into the chickpea mixture. Cook until the edges are set, about 7-8 minutes and then pop in the preheated oven to cook for another 15-20 minutes until totally set.
- Cool a few minutes, slide out of the pan, slice and enjoy!