Simply Laura Lea. Laura Lea
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in olive oil, excess oil
shaken off
Preheat oven to 350° F. Grease a nonstick 9-inch springform pan with
olive oil.
Heat a large sauté pan over medium heat, and add olive oil. When oil
moves quickly around the pan and is shimmering, add onions, broccoli,
and shallots. Cook, stirring every minute or so, until onions and shallots
are translucent and broccoli is knife-tender but not mushy, 8 to 10
minutes. You can add splashes of water as needed to prevent sticking
and burning. Add salt, basil, pepper, garlic powder, and water. Cook,
stirring, until liquid evaporates, 1 to 2 minutes. Set aside to cool.
Place chickpea flour, nutritional yeast, miso paste, and almond milk in a
food processor. Process until smooth and creamy (and don’t be alarmed
when the batter thickens quickly). Add sun-dried tomatoes, and pulse
until they are incorporated throughout, but some small bits remain.
Add batter to broccoli mixture, stir to incorporate, then scrape mixture
into the springform pan. Use a damp spatula to spread into an even
layer. (I know the batter smells a little funky—I promise it goes away
after baking.)
Bake for 28 minutes, or until edges are golden brown and pulling away
from the sides. The top should be slightly firm to touch, but note that
chickpea flour continues to cook more than other flours after it comes
out of the oven. Allow to cool for 30 minutes, then run a butter knife
around the edge of the pan to make sure nothing is sticking to the sides.
Remove the outer ring of the pan. Slice into wedges, and carefully
remove from the base of the pan.
Leftover frittata will keep tightly sealed in the refrigerator for 5 days.
I don’t recommend freezing.
SERVING SUGGESTION
I like to serve slices of this frittata
with an extra drizzle of oil from the
jar of sun-dried tomatoes.
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