Asparagus and chickpea frittata | ProVeg International

Ingredients

• 120 g chickpea flour
• ½ tsp Kala Namak
• 2 tbsp nutritional yeast
• 1 tsp egg replacer
• 1 tbsp flour (any type)
• 1 tsp baking powder
• 220 ml water (or more, as needed)
• ½ lemon (juiced)
• 200 ml vegan whipping cream (unsweetened)
• olive oil
• 4 spring onions (sliced)
• 200 g green asparagus
• salt & pepper (to taste)
• 2 tbsp chives (chopped)
• 2 handfuls fresh spinach
• 30 g plant-based cheese shreds