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Veggie and Herb Frittata

Recipes | March 22, 2017 | By

Veggie and Herb Frittata

Servings 6


  • 1 1/2 cups 340g chickpea flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black salt (available at Indian grocers, optional)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon dill (dried or freshly chopped)
  • 1/8 teaspoon cayenne pepper
  • 2 cups 450ml water
  • 1/2 cup small bunch fresh parsley, chopped
  • 1/4 cup small bunch fresh cilantro (coriander) or parsley, chopped
  • 1 cup 225g Swiss chard, finely chopped
  • 1 cup 225g onion or shallot, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil


  • Preheat oven to 375 degrees. Place 1 tablespoon of olive oil in a wide cast iron pan (recommended) or cake pan.
  • In a large mixing bowl, combine chickpea flour, sea salt, black salt, turmeric, baking powder, dill and cayenne pepper and stir. Add water and whisk until no lumps remain. Add 1 tablespoon olive oil and let the batter rest.
  • Add chopped greens, herbs, and sliced onions to the batter. Stir well and pour into prepared pan. Bake for 20-30 minutes, uncovered until batter is set and top is beginning to crack and brown a bit. Drizzle top with the remaining 1 tablespoon olive oil, and gently brush on. Return to oven for 5 more minutes.
  • Remove and let cool a bit before slicing and serving.