Eggless mushroom and greens frittata

These frittatas are made from the very versatile pulse, the chickpea. Use up whatever veg you have in your fridge and serve with a pesto or tomato-based dip. They can be made in advance and will keep in the fridge for about 5 days and also freeze well.

Ingredients: (Makes about 18 little frittatas)
•    250 grams chickpea flour
•    1 teaspoon baking powder
•    1 teaspoon sea salt
•    good pinch of black pepper
•    325 millilitres water
•    2 tablespoons olive oil
•    2 teaspoons Dijon mustard
•    300 grams mushrooms, sliced (if you don’t have mushrooms, you could try leeks)
•    100 grams greens, washed (spinach, kale or even grated broccoli stalk are a good alternative)
•    5 spring onions, sliced (brown or red onions thinly sliced will work great too)
•    small bunch of soft fresh herbs, chopped
•    2 teaspoons nigella (onion) seeds (optional)

Method:
1.    Preheat the oven to 200C and prepare a 12-hole and a 6-hole muffin tin by brushing the inside with oil.
2.    Combine the chickpea flour, water, 1 tablespoon of olive oil, baking powder, salt and pepper using a whisk. Allow this to sit while you get on with cooking the vegetables.
3.    Heat the remaining oil in a frying pan and first cook the mushrooms, allowing them to brown slightly before adding the spinach, spring onion, and cook for an additional 2-3 minutes and toss through the chopped herbs.
4.    Add the cooked veg to the bottom of the muffin cups then fill with the chickpea batter. Giving each a stir to ensure the batter gets under the veg.
5.    Once filled, sprinkle nigella seeds on top and place the trays in the oven. Bake for 25-30 minutes. Allow the frittatas to cool for 10 mins before running a knife around the edge and removing from the tray.

#FoodSavvy tip: Fill you frittata with whatever veg is in season, check out

Recipe provided by Nina Foster of Natural Chef for #FoodSavvy Norfolk & Suffolk