Chickpea flour frittata with lentils and spinach

Ingredients

For 1 serving

• Chickpea flour60 g
• Cooked lentils100 g
• Silken tofu120 g
• Spinach150 g
• Spring onions2
• Extra virgin olive oil1 teaspoon
• Turmeric1 pinch
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – April

Method

1. In a blender jug blend the silken tofu with the chickpea flour, half a glass of water, the turmeric, salt and pepper into a smooth batter; let it rest for 10 minutes so the flour hydrates.
2. Meanwhile wash the spinach and slice the spring onions. Heat half the oil in a non-stick pan about 20 cm wide over medium heat and soften the spring onions and spinach for 3–4 minutes, until the spinach has wilted and its water has evaporated.
3. Stir the vegetables and the drained cooked lentils into the batter.
4. Grease the pan with the remaining oil, pour in the mixture, level it and cook covered over low heat for 6 minutes, until the edges have set and the top is no longer liquid.
5. Slide the frittata onto a plate, flip it back into the pan with another plate and cook for 6 more minutes, until golden and firm in the centre.