Asparagus Frittata

These Asparagus Frittatas are a really flexible recipe – and if you’re not a fan of asparagus you can use just about any vegetable to make this recipe.

 

Makes 1 SERVING

Equipment needed: chopping board, knife, mixing bowl, whisk, frying pan

Total Time: 45minutes

 

Ingredients: 

  • 125g fine asparagus
  • 200g mushrooms
  • 150g frozen peas
  • 200g gram flour
  • 300 ml plant milk
  • Salt
  • 1/2 teaspoon vegetable stock powder
  • 1 stalk fresh tarragon
  • 1 teaspoon sunflower oil
  • 50g vegan cheese

 

Method: 

  1. Remove the ends of the asparagus if they are stringy. You can do this by bending about an inch or two from the bottom. The stringy end should snap off.
  2. Finely slice the mushrooms and defrost the peas in hot water.
  3. Put the gram flour and HALF the plant milk in a bowl with salt and stock powder. Mix with a whisk until the lumps have disappeared. Add the remaining milk.
  4. Finely chop the fresh tarragon, add it to the bowl with the vegetables and mix in well.
  5. Heat a wide frying pan on medium to high heat. Add the oil, once it is very hot add the contents of the bowl, spending it out across the pan.
  6. Cook for around 15 minutes until the underside is golden brown. Add cheese (if you are using it) then put the frittata under a hot grill for another 10 minutes until the cheese is melted and the tortilla is cooked through.