August 24, 2021
From Plant-Based News

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This asparagus frittata is a really flexible recipe and if you’re not a fan of asparagus you can use just about any seasonal veggies!


  • 125 g fine asparagus
  • 200 g mushrooms
  • 150 g frozen peas
  • 200 g gram flour
  • 300 ml plant milk
  • Salt
  • 1/2 T stock powder
  • 1 stalk fresh tarragon
  • 1 T sunflower oil
  • 50 g vegan cheese optional, I used Applewood smoked cheese


  • Remove the ends of the asparagus if they are stringy. You can do this by bending about an inch or two from the bottom. They stringy end should snap off.
  • Finely slice the mushrooms and defrost the peas in hot water.
  • Put the gram flour and HALF the plant milk in a bowl with salt and stock powder. Mix with a whisk until the lumps have disappeared. Add the remaining milk.
  • Finely chop the fresh tarragon, add it to the bowl with the vegetables and mix in well.
  • Heat a wide frying pan on a medium to high heat. Add the oil, once it is very hot add the contents of the bowl, spending it out across the pan.
  • Cook for around 15 minutes until the underside is golden brown. Add cheese (if you are using it) then put the frittata under a hot grill for another 10 minutes until the cheese is melted and the tortilla is cooked through. Serve immediately.