Mushroom, Leek & Spinach Fritta

INGREDIENTS

• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 leek, sliced
• 125g mushrooms, sliced
• 1 cup baby spinach
• 75g FAUXMAGE natural chèvre / or any vegan cheese

FRITTATA

• 1 cup chickpea flour
• ½ cup lite coconut milk or other non-dairy milk
• ¾ cup Dr Broth vegan broth
• 2 tbsp olive oil
• 1½ tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 3 tbsp nutritional yeast
• ½ tsp turmeric
• ¼ tsp baking powder
• 1 tsp ground cumin
• ¼ tsp salt
• ¼ tsp black pepper

METHOD

Preheat the oven to 180ºC.

Heat the olive oil in a medium saucepan. For the vegetables, add the finely chopped onions and leeks and fry for 2 minutes, add the sliced mushrooms and continue to cook until the mushrooms are dry. Add the baby spinach and cook until the spinach has wilted, remove from heat and set aside.

For the frittatas, spray a muffin tin with cook and bake and set aside.

In a medium bowl, whisk together the chickpea flour, coconut milk and Dr Broth until well combined, set aside.  Add in remaining ingredients and mix well.

Divide the sautéed vegetables evenly between 8 muffin tins then do the same for the chickpea flour egg mixture. These won’t really rise so fill the muffin cups almost to the top. You should fill get about 6 – 8 cavities.  Use a teaspoon and gently fold in the vegetables so they aren’t all settled at the bottom then top with vegan cheese.

Bake for 10 minutes then lower the temperature to 160ºC and bake for another 5 – 10 minutes or until a toothpick inserted into the muffins comes out clean.  Allow too cool for a few minutes, then carefully run a knife around the edges and remove the fritattas from the tin. Be very gentle as they can be fragile when still warm.

They improve with flavour when made the day before. Try adding little dried chilli for a little kick of heat, use different vegetables.

Recipes by Clare & Fiona Ras from Brunch with Bruce Event
@ Sprigs The Food Shop
031 764 6031   |   info@sprigs.co.za | www.sprigs.co.za

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