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It’s no secret we love a frittata. It’s a vehicle for leftovers, a sneaky way to eat your greens, a lazy person’s quiche. So who knew you could make a frittata sans eggs? Gemma Ogston did, and she’s showing us how with this vegan quinoa breakfast frittata from The Self-Care Cookbook: Easy Healing Plant-Based Recipes.
“This easy baked egg-free frittata is perfect for a lazy breakfast or brunch,” she writes. “The protein from the quinoa and the iron in the greens provide an extra nutritional boost to start the day. It’s also great cold with salad, as a packed lunch.”
When combined with water, chickpea flour (aka gram flour) acts in the same way as eggs, Ogston says, which is pretty darn amazing.
Reprinted from The Self-Care Cookbook. Text © 2019 by Gemma Ogston. Photography © 2019 by Gemma Ogston. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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