Chickpea frittata

Name: Chickpea frittata
Cuisine: European, Italian, Mediterranean
Ingredients: Oil-Free Chickpea & Soy Curl Frittata; Ingredients:; 1 cup chickpea flour (Besan); 1 cup water (or unsweetened plant milk); \frac{1}{4} cup nutritional yeast; 1 tsp baking powder; 1 tsp potassium chloride (or to taste); \frac{1}{8} to \frac{1}{4} tsp asafoetida (hing powder) or extra garlic/onion powder for the sulfurous egg flavor; \frac{2}{3} cup dry soy curls (rehydrated in 1 tbsp Better Than Bouillon broth, squeezed out well, and chopped); 4 cans diced green chilies (drained slightly); \frac{1}{2} cup vegan cheddar cheese (for topping); Instructions:; Whisk & Rest: In a bowl, whisk together the chickpea flour, baking powder, nutritional yeast, potassium chloride, and spices. Whisk in the 1 cup of water until completely smooth. Let the batter rest on the counter for 10 to 15 minutes to fully hydrate.; Mix: Fold the prepared, chopped soy curls and drained green chilies directly into the chickpea batter.; Pour: Line a shallow 1-inch deep metal brownie pan with parchment paper. Pour the batter in so it is relatively thin (about 1 inch deep). Sprinkle the vegan cheese evenly over the top.; Bake: Bake at 350°F (175°C) for 25 to 30 minutes until the center is firm and springy.; Cool: Let it sit on the counter for 10 minutes before slicing into wedges so the proteins lock up and cleanly release from the parchment.