Vegan Mexican Frittata

This frittata is a simple, tasty dish that's loaded with protein! It uses cheap, easy to find ingredients and is quick to make, so it's a winner in our house! I often serve slices of it at breakfast time, along with hash browns, garlic mushrooms, baked beans flavoured with Mexican spices and, sometimes, homemade bacon or a sausage. It makes for a delicious, filling start to the day! Other times, I'll serve it for lunch with a delicious salad, or I'll serve it for dinner with chunky potato wedges and a side of refried beans and avocado.

So here's how it goes:

Blend the following ingredients in your vitamix/food processor:

4 cups soya milk (or a plant based milk of your choice)

3 cups chickpea flour (also known as gram flour)

½ cup nutritional yeast

1 tsp black salt (also known as kala namak)

Next, pour the mixture into a large bowl and add:

1 finely diced red onion

3 large, diced tomatoes

½ cup fresh coriander

1 finely chopped red chilli (or more or less, depending on your preference)

½ cup of vegan cheese (optional)

Then, pour the mixture into an oven tray lined with baking paper and bake in a preheated oven at 180 degrees for half an hour.

Before removing from the oven, gently press the middle to check if it's firm, if it's not, cook for a little longer.

Then cut it into portion sizes:

Of course, you can make this frittata with any other vegetables that you need to use up and create different flavours. I often put small chunks of boiled potatoes in it, for a more filling version, and frequently use capsicum, mushrooms and chopped chives or basil.

If you don't have plant based milk available, you can just use water instead. If you don't have black salt, you can just use regular salt (although it will taste less eggy). If you don't have nutritional yeast, you can just leave it out. The most important ingredient is the chickpea flour, as long as you have that, and add lots of delicious veg, you have a meal!

Enjoy!