Asparagus frittata, in Italian cuisine, is the dish that marks the beginning of spring and Easter time.
This dish though, it's perfect all year round and not just for Easter, because... it's always "Frittata o'clock"! Indeed, this is such a versatile dish, perfect for aperitivo, as a main or as a sandwich on the go.
This version is egg-free, made with gram flour and when asparagus are not in season, you can use other vegetables.
You would never believe it but It’s super soft and spongy, like the eggy one. On the plus side, I had it with a sauce made with avocado, soy yogurt, mint and lime… just to die for!
INGREDIENTS for the frittata:
2 small potatoes
80g gram flour
50g corn or potato starch
1 tsp baking powder
1 tsp vinegar
Olive oil for cooking
Salt and pepper to taste
INGREDIENTS for the sauce:
2 ripe avocados
½ lime, juiced
2 tbsp unsweetened soy yoghurt
Fresh mint leaves
Start by preparing the base for the frittata: mix the water with the flour and the starch but do not add the baking powder and vinegar at this stage. This is because gram flour needs to rest a couple of hours or overnight to be easier to digest.
Once ready, chop up the veggies and cook them in a pan with a generous amount of olive oil, covered, for about 15 to 20 minutes. Stir from time to time and season with salt and black pepper.
If there is too much oil leftover in the pan, you can drain the veggies once they are cooked.
Add the vinegar and the baking powder to the batter, stir well, add the veggies and stir once more, seasoning with extra salt and pepper if you like.
Heat a bit of olive oil in a pan, pour the frittata mixture, cover and let it cook over low heat for about 10 minutes on each side.
Whilst the frittata is cooking, make the sauce by blending 2 avocados, the juice of ½ lime, 2 tbsp of unsweetened soy yoghurt and fresh mint leaves.
Serve warm or cold, sliced into cubes and dip it into the avo sauce.
*The recipe for the base of the frittata is largely inspired by ElefanteVeg tortilla's recipe.