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One of the standout recipes is a plant-based frittata, a savory dish that's incredibly satisfying and packed with fresh vegetables. Traditionally an egg-based Italian dish, this creative version uses chickpea flour to mimic the texture and taste of eggs, making it naturally gluten-free and high in protein. The key flavor enhancer is Kellana Mac, a favorite ingredient among the creator, which adds depth and umami.
To prepare, the chef chops a ripe tomato, grates half a zucchini, and adds aromatic basil to the batter. The wet mixture consists of chickpea flour, baking powder, water, and Kellana Mac, whisked vigorously for smoothness. The chopped veggies and a handful of frozen peas are folded into the batter, which is then cooked in olive oil until golden.