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Potato and Kale Frittata (gluten-free, nut-free, soy-free)

by Rebecca Coleman

Potato and Kale Frittata (gluten-free, nut-free, soy-free)

Potato and Kale Frittata

from page 50, Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman

The frittata is like a country cousin of quiche. Quiche always has a crust, whereas frittata does not, making it simpler and less fussy. Frittata is usually started on top of the stove in a frying pan and then finished in the oven. In this version, it is cooked in individual portions in muffin tins, making for a delightful presentation for brunch. Serve with a light salad of mixed greens, and don’t forget the mimosas!

gluten-free

nut-free

soy-free

Tip

Chiffonade is a chopping technique that transforms green, leafy vegetables or herbs into long, skinny ribbons. Pile the leaves on top of each other and roll them up tightly like a cigar. Cut crosswise along the “cigar,” making even cuts, into slices of desired thickness. Because the kale leaves are quite large, you can make cuts that are on the wider side, about 12 inch (1 cm) to 1 inch (2.5 cm) thick. Separate the ribbons in your hand and continue with the recipe.

 

 

  Preheat oven to 350°F (180°C)

  6-cup muffin tin, lightly greased

2 tbsp       olive oil                                              30 mL

1                medium yellow-flesh potato, cut into 12-inch (1 cm) dice  1

12 tsp       smoked paprika                                  2 mL

1                recipe Scrambled “Eggs” (see below),  uncooked

12             medium onion, chopped                        12

2               cloves garlic, minced                                 2

                 Salt and freshly ground pepper

4               leaves kale, stems removed, cut into chiffonade (see Tip)  4

1. In a large skillet, heat oil over medium heat. Add potato and toss well in oil. Cook, stirring occasionally, until edges are crispy and brown, about 10 minutes.

2. Meanwhile, carefully fold paprika into “egg” mixture. Set aside.

3. Add onion to skillet and stir well. Cook, stirring occasionally, until onion is soft and starting to caramelize, about 5 minutes. Add garlic and cook until fragrant. Season to taste with salt and pepper.

4. Add kale and stir until wilted slightly. If mixture is sticking to pan or smoking too much, try adding a bit more oil.

5. Evenly divide vegetable mixture among prepared muffin cups. Pour “egg” mixture overtop (it should come up to about 12 inch/1 cm from the top).

6. Bake in preheated oven until tops are set and slightly browned and a tester inserted in the center comes out clean, about 12 to 15 minutes. Remove from oven and let cool slightly. Loosen with a knife and pop out onto a plate to serve.

 

SCRAMBLED EGGS

  Stand mixer fitted with wire whisk attachment

  Nonstick skillet

12 cup      chickpea flour (see Tips)     125 mL

2 tbsp       fine-ground cornmeal                       30 mL

12 cup      unsweetened non-dairy milk          125 mL

1 tbsp       apple cider vinegar                            15 mL

12 tsp       salt                                                        2 mL

12 tsp       garlic powder                                       2 mL

12 tsp       baking soda                                         2 mL

5 tbsp       aquafaba, divided                             75 mL

18 tsp       cream of tartar                                 0.5 mL

2 tbsp       vegetable oil, divided                       30 mL

                 Salt and freshly ground pepper

1. In a medium bowl, whisk together chickpea flour, cornmeal, non-dairy milk, apple cider vinegar, salt, garlic powder, baking soda and 2 tbsp (30 mL) aquafaba. Cover and refrigerate overnight.

2. In mixer bowl, combine 3 tbsp (45 mL) aquafaba and cream of tartar. Set mixer speed to low and beat for 2 minutes, then turn up speed to medium-high and beat until fluffy, about 4 to 6 minutes.

3. Carefully fold whipped aquafaba into flour mixture.

4. Place skillet over medium-high heat and add 1 tbsp (15 mL) vegetable oil. Pour in half (about 1 cup/250 mL) of the “egg” mixture and cook, without stirring, for 15 seconds. Gently push around with a spatula, breaking it up into “curds,” until it’s cooked and has lightly golden bits on the edges, about 3 minutes. The cooked “eggs” should be chunky and the surface will look dull. Season to taste with salt and pepper. Repeat with remaining oil and “egg” mixture.

 

Tips for Scrambled Eggs

Chickpea flour, often called besan or gram flour, is a fine, soft, yellow-colored flour. It’s used pretty extensively in South Asian cooking, so if you can’t find it in the gluten-free flour section of your grocery store, you should be able to get it at a South Asian market. It’s fairly inexpensive and — bonus — gluten-free!

The “egg” mixture needs to sit in the fridge overnight to get to the right consistency.

 

Makes 6 servings