Easy Spinach Frittata
For the Batter:
1 1/2 cups water
1 cup garbanzo bean flour
1 Tablespoon chickpea miso (we use South River)
2 cloves garlic, minced
1 teaspoon red pepper flakes
a dash of salt and pepper (optional)
1 package frozen spinach
1 onion, diced
1 clove of garlic, minced
1 Tablespoon organic canola oil for sautéing, optional
Preheat oven to 400 degrees F
With a wire whisk in a large nonreactive bowl, thoroughly whisk all of the batter ingredients (water, garbanzo bean flour, chickpea miso, garlic, red pepper flakes, salt and pepper) together, about 3 minutes of vigorous whisking, and set to one side. You may also use a blender or hand mixer. The batter should be thin, if not, add a little more water.
In a stainless steel sauté pan over medium-high heat, sprinkle a little salt, if using, at the bottom. Once the salt is heated, add the oil, if using. Let it get hot and spread around the pan. Onions and garlic may be dry sautéed without oil if you prefer.
Add the onion and garlic. Lower the heat to medium and sauté until the onion is translucent. Add a little water, 1 Tablespoon at a time if mixture becomes too dry.
Add the spinach and raise the heat to medium high. Sauté until the spinach is cooked through. This takes about 5 minutes if using thawed or fresh spinach. Make sure all of the water is cooked out of the spinach.
Lightly grease a 9″ quiche dish or Pyrex oven proof baking dish with a little canola oil, or carefully line the dish with parchment paper if not using oil. Spread the spinach mixture at the bottom of the dish. Pour the batter over the spinach mixture.
Bake in a hot oven for 20 to 30 minutes or until the top is golden brown. Let set a few minutes before slicing and serving.