This article introduces an innovative and delightful plant-based breakfast frittata recipe from Christine Wong's cookbook, Plantiful Plate. This dish substitutes chickpea flour for eggs, creating a unique and nutritious base. Topped with creamy avocado and paired with mimosas, it promises to be the perfect weekend brunch treat. The recipe includes detailed instructions on preparing both the base and filling, ensuring a flavorful and satisfying meal that is both easy to make and packed with fresh ingredients.

The inspiration behind this dish comes from the growing popularity of plant-based cuisine, which seeks to provide alternatives to traditional recipes while maintaining flavor and nutrition. The base of this frittata utilizes chickpea flour, a versatile ingredient that offers a rich texture when mixed with boiling water, cauliflower rice, olive oil, nutritional yeast, turmeric, garlic powder, black pepper, and salt. After blending these ingredients until smooth, the mixture rests for 30 minutes to enhance its consistency.

For the filling, the recipe calls for sautéing thinly sliced fennel and shallot in olive oil over high heat until they soften and develop a golden brown color. Finely chopped basil, parsley, and cilantro are then added to infuse the filling with aromatic freshness. Once the vegetables are cooked, the chickpea base is poured into the skillet and baked at 450 degrees Fahrenheit for about 10 minutes, or until fully set. The result is a beautifully golden and aromatic frittata that can be served directly from the pan while still warm.

Adding a touch of elegance to this brunch dish, topping the frittata with buttery avocado slices complements its flavors perfectly. Paired with mimosas, this meal not only satisfies the palate but also creates a memorable dining experience for any weekend gathering. With its simple yet elegant preparation, this chickpea flour frittata showcases how plant-based cooking can be both creative and delicious.