The vegan frittata! Dedicated to my vegan friends of course and to scotty, lizzy and chicken-y. Instead 0f eggs, it uses chickpea flour. A lovely warming dish for an autumn morning.
Two servings:
Butternut squash, peeled and chopped fairly small (about a cup and a half)
Cinnamon
Nutmeg
Sprinkle of salt
1 tbsp olive oil, divided
2/3 cup chickpea flour
1 cup cold water
1/8 tsp salt
1. Place the butternut squash in a baking pan. If you are only cooking for one or two people, a small glass Pyrex works very well.
2. Sprinkle cinnamon and nutmeg (about twice as much cinnamon as nutmeg) on top. Be as generous as you like.
3. Sprinkle salt on top and stir all together.
4. Add two teaspoons of olive oil
5. Bake in your toaster oven or your actual oven at 350 for about 20 minutes or until the butternut squash is soft. The smaller the pieces the faster they will cook.
6. While it is baking, combine the chickpea flour, water, salt and the rest of the olive oil (one teaspoon) in a blender and blend until smooth.
7. Once the squash is soft, take it out of the oven and stir.
8. Pour the chickpea flour mixture into the butternut squash and mix
9. Put the pan back into the toaster oven for another 30 minutes or so, until the frittata is firm.
10. Once it is done, leave it in the warm oven for another 5 or 10 minutes. The sides of the frittata will pull away from the pan, making clean-up much easier.
11. Enjoy, basking in the joy and relaxation of a delicious breakfast as a nourishing start to your autumn day.
Note: the recipe’s inexactness is purposeful. Trust your creative impulses! The secret of the frittata is that it always tastes good. Another option: Use potato instead with cumin and smoked paprika for spices.
Photo by Beth Lee-Herbert.