Vegan frittata with spinach

There are countless varieties of FRITTATA, but my favorite one is summer vegan frittata with spinach, asparagus, cherry tomato, and various fresh herbs. Try the recipe, which you can find below. Bon appetit!

Preparation time: 40 minutes
Servings: 8

Ingredients:
2 leeks, chopped into rings
2 cups of asparagus, chopped into small pieces
2 tbsp olive oil + a little more for coating the pan
2 cups baby spinach
2 cups parsley leaves, finely chopped
3 spring onions, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh chives, finely chopped
¼ cup fresh basil, finely chopped
1 ½ cup water
1 ½ cup chickpea flour
1 tsp psyllium powder
1 tsp baking powder
½ tsp salt
½ tsp black pepper
1 tbsp white miso paste
2 tsp Dijon mustard
3 tbsp fresh lemon juice
1 garlic clove, mashed
¼ tsp turmeric powder

Decoration:
8 asparagus
6 cherry tomatoes, cut in half

Instructions:
1. Preheat the oven at 180 °C.
2. Prepare the vegetables: pour olive oil in the pan and simmer leek at moderate temperature for 5 minutes, then add asparagus and simmer for another 5 minutes. Mix in the spinach and spring onions, then remove from the heat. Leave vegetables to rest.
3. Mix fresh parsley leaves, dill, chives and basil in a bowl, then add cooled vegetables. Set aside.
4. Make the creamy filling: mix water, chickpea flour, psyllium, baking powder, salt, black pepper, miso paste, Dijon mustard, lemon juice, garlic, and turmeric in a blender, then blend until creamy.
5. Mix the resulting filling with vegetables and pour into a deeper pan, previously coated with olive oil. Arrange asparagus and cherry tomatoes on top.
6. Bake in the oven at 180 °C covered with foil for 35 minutes. Remove the foil and bake for another 15 minutes.
7. Serve and enjoy.