This sage and rosemary frittata has and incredibly light and fluffy texture that is combined with a winning flavor combination of the two herbs to make a delightful dish. Plus, it's a great hassle-free breakfast option.
CHICKPEA FRITTATA WITH SAGE AND ROSEMARY [VEGAN, GLUTEN-FREE]
2 cups finely ground chickpea flour
2 medium onions, sliced
3 cloves garlic, finely chopped
1 1/2 cups water
12 sage leaves
2 medium sprigs of rosemary
1 teaspoon paprika
1 teaspoon sumac
1/2 teaspoon salt
2 tablespoons oil
In a saucepan, fry the onions in the oil until they’re golden.
Add the garlic, rosemary, and sage and fry for 2-3 more minutes.
Turn off the heat and put this aside.
In a bowl, whisk together the chickpea flour, paprika, salt, sumac, and water to form the batter. Try to break up any lumps.
Add your onion mixture to your mixing bowl and mix it thoroughly.
Heat a small amount of oil in a frying pan that has a lid.
Add your mixture to the pan and cook it on a medium heat with the lid on. Let it cook for roughly 10 minutes until the batter has just set on top.
Using a spatula or a plate, flip your frittata and cook it for another 5 minutes. It should be golden in color once it’s ready.