Mushroom & Collard Greens Frittata - Easy Frittata Recipe // Vegan, Soy Free, Gluten Fee

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

Heat a pan and add a dash of water.

Add diced onion to the pan and cover with a lid, cooking for about 3-5 minutes until translucent.

In a bowl, mix together chickpea flour and nutritional yeast.

Add 1 cup of water to the flour mixture and mix until you achieve a hummus-like consistency.

Once the onion is translucent, add sliced mushrooms to the pan and stir.

Cover the pan and cook the mushrooms for another 3-5 minutes, stirring occasionally.

Turn off the heat and add collard greens to the pan, covering it to let the greens wilt slightly.

Adjust the batter by adding about a quarter cup more water if it's too dry, mixing until the desired consistency is reached.

Combine the sautéed vegetables with the batter, ensuring everything is well coated.

Prepare an 8x8 inch pan by brushing it with avocado oil and optionally adding chickpea flour to the bottom, patting out the excess.

Pour the batter and vegetable mixture into the prepared pan, evening it out with a spatula.

Preheat the oven to 350°F (175°C) and bake for 20-30 minutes, checking for doneness based on your oven.

Once baked, cut the frittata and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens