Leek & Onion Egg-less Frittata
Not too long ago I was raving about the wonderful omelette that I had made for my brunch. Feeling a bit guilty that my vegan friends would have not been able to share that recipe I devised a special treat that we can all enjoy. I have been told by an egg oficiando (that will be Mr R) that if he were to eat this instead of his favourite eggy bready brunch extravaganza he might not need to eat eggs at all – this is high praise coming from a man who is known by all for his love of all things egg.
Ingredients – Makes 2
2 small or 1 large leek thinly sliced
1 medium to large onion finely diced
200 ml filtered water
140g gram flour
1 tspn baking powder
pinch each of dried basil, rosemary and thyme
sea salt and black pepper for seasoning
olive or coconut oil for frying
Heat a pan with a little olive oil and sweat the onion and leek until soft. Mix together the rest of the dry ingredients in a bowl and then add the water a little at a time to form a batter. Season well with salt and pepper. Put the leek and onion mix into the batter and stir well.
Pour a generous glug of olive oil into a well heated frying pan (about 8 inches wide) then add half of the mixture. Fry gently on both sides for a few minutes until your frittata is a deep golden brown colour. I found using a fish slice super handy for helping to turn the frittata.
Serve hot with a mixed green baby leaf salad.