Vegan frittata

Makes 8 slices

I always put potato into my regular egg frittatas, but the gram flour used here (to make this dish proteinrich for vegans) can be quite dense so keeping the filling potato-free makes it a little lighter.

For the batter

— 250g gram (chickpea)

flour

— 1 tsp garlic powder

— 1 tsp baking powder

— 1 tsp ground turmeric

— 2 tsp flaked sea salt

— freshly ground black

pepper

For the filling

— 275g carrot, grated — 4 spring onions, thinly sliced

— 2 tbsp nigella seeds — oil, for frying

To serve

— hummus/salsa/ vegan pesto/kimchi — nigella seeds/ toasted pine nuts — sliced avocado/ cherry tomatoes — fresh dill/coriander/ basil leaves — sweet smoked paprika/ pul biber (mild Turkish chilli flakes) Place all the batter ingredients into a food processor or blender with

500ml water and blitz until smooth.

Add the grated carrot, sliced spring onions and nigella seeds to the batter and stir to mix well.

Preheat the oven to 200C/180C fan/ gas mark 6.

Heat a generous glug of oil in a non-stick, ovenproof 25cm frying pan over a medium-high heat and pour in the batter.

Working quickly and confidently, spread the

batter evenly over the base of the pan. As soon as the frittata starts to set around the outside edge, using a rubber spatula, drag the set mixture into the middle and allow the unset, loose batter to flood into the gap. Continue working around the frittata in this way, letting the loose batter flow to the outer edge; tipping the pan will help with this.

When the mixture stops moving freely and the frittata is set at the outer edge, put the pan into the hot oven and bake for 30-40 minutes, or until the frittata feels firm to the touch and is set. Leave to cool in the pan before sliding out on to a board. Serve either cold or at room temperature, topped with a big dollop of hummus, salsa, pesto or kimchi, some seeds/ pine nuts, sliced avocado or cherry tomatoes, a generous handful of fresh herbs and a sprinkle of either smoked paprika or pul biber.