I don't know if this is common in most places in the world, but a common breakfast recipe in Turkey is cooking spinach on a pan and cracking an eggs on it till. My dad used to make it all the time as a kid and it brings back some fond memories.
When I made this Spinach Frittata, it reminded me almost exactly of that. I find chickpea flour can taste surprisingly similar to eggs with the right ingredients and that combined with spinach takes me back to my childhood. It's not only delicious but a powerhouse breakfast (or lunch) as well, packing protein from the chickpea flour and vitamins and minerals from the spinach.
It's fairly easy to make as well, basically just a matter of cooking the spinach, mixing together the "eggy" filling and layering them together. I like to use frozen spinach, it just makes things so much easier and I always have some on hand and I don't have to worry about it wilting. But feel free to use fresh if that's what you prefer.
If you want an even eggier taste, you can use Kala Namak (Black) Salt. It's a volcanic salt rich in sulphur that tastes almost exactly like eggs.
If you would like to watch a step by step reel of this recipe, click here to watch it on Instagram.
Mix all the vegan egg mixture ingredients together and set aside.
Preheat oven to 180C (350F).
For the spinach layer, add all the ingredients to a pan and cook on medium heat until the spinach and the onions are cooked and all of the water has evaporated.
On a lightly oiled baking dish, first pour in the spinach mixture and top it with the egg mixture, making sure it’s evenly coated.
Bake for 20-25 mins or until golden brown. You can enjoy this warm or I prefer to let it set in the fridge for about an hour.
Ingredients
Directions
Mix all the vegan egg mixture ingredients together and set aside.
Preheat oven to 180C (350F).
For the spinach layer, add all the ingredients to a pan and cook on medium heat until the spinach and the onions are cooked and all of the water has evaporated.
On a lightly oiled baking dish, first pour in the spinach mixture and top it with the egg mixture, making sure it’s evenly coated.
Bake for 20-25 mins or until golden brown. You can enjoy this warm or I prefer to let it set in the fridge for about an hour.
