Rutabaga and Leek Frittata
This frittata is a really delicious recipe. Rutabaga is mild and slightly sweet. Rutabagas come into season in the fall and a re a great vegetable through the cold winter months and even into spring.
Serving Size: 4
- 16 ounces rutabaga, peeled, and grated
- 1 medium leek, white parts only
- 3-4 springs thyme, leaves only
- dash nutmeg
- dash red pepper flakes
- ¼ cup vegan cheese, shredded
for the batter:
- 8 tablespoons chickpea flour
- 1 tomato, cut in 8ths
- 5 tablespoons non-dairy milk
- ½ cup water
- 3 tablespoons vinegar
- 1 small onion, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- thyme as garnish
- Peel the rutabaga.
- Using a food processor, grate the rutabaga in large matchsticks using the large holes.
- Set the rutabaga aside in a bowl.
- Remove the root end of the leek, and chop the white parts.
- Add the chopped leek pieces to the rutabaga.
- Strip the leaves from 3 or 4 thyme sprigs and add to the rutabaga mixture.
- When the mixture has softened, pour the batter over the top and evenly spread.
- Cook the frittata until you see the edges beginning to solidify.
- Place the cast iron skillet in the oven to bake for 15 minutes or until the center of the frittata is solid.
- If cooking only on the stove top with a frying pan, place the lid on the frying pan so the frittata can cook evenly throughout.
- 5 minutes before the frittata is done, sprinkle the shredded vegan cheese and a few more thyme leaves on top.
- Remove from the oven and allow to slightly cool before serving.We enjoyed the frittata with a salad and whole grain bread.