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Vegan frittatas actually do exist! Instead of using eggs to make the batter, I use chickpea flour. This goes beautifully with the Swiss chard. Aside from making the batter, the method is almost identical to a regular frittata and is super quick. My vegan frittata with Swiss chard is a perfect mid-week meal if you're short on time during the week.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
In a bowl, mix the flour with all the other ingredients up to and including the pepper. Pour in the water, mix well. Cover and set aside.
Heat the oil in a frying pan, sauté the onion and Swiss chard stems. Add the Swiss chard leaves and onion greens, continue to cook until the leaves begin to wilt.
Pour the batter over the vegetables. Cover and leave to solidify over a low heat for approx. 20 mins.
Mix the tomatoes with the balsamic and parsley, season with salt. Arrange the tomatoes on top of the frittata.
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