Ejja is Libyan Breakfast Frittata .Libyan cuisine is a combination of Mediterranean and african cuisine. From their breakfast they have Bazin with is prepared which barley flour. Pastas and seafoods are most commonly eaten, the capital of libya has Italian cuisine influence. So no wonder the Italian frittata has taken its place here.Frittata is traditionally an egg-based omelet which has some meat and veggies added to it makes it a protein and carb-rich breakfast.In Italian Frittata means Fried, This is a skillet version of omelet which is not folded and all the ingredients are mixed in the eggs and then cooked. I have been looking for Eggless versions of Frittata or quiche recipe for so long but most of the recipes called for Nutritional yeast, which I didn’t have available so tried by hands with egg replacer.
These are cooked in low heat when made in the skillet but some people opt to bake it once the bottom side is cooked It saves time and there is no need to flipping.Flipping was challenging I even ripped the top part too :D..As a vegeterian who doesn’t eat egg I have to tweak some international recipe in my own version . This is one such experiments I did yesterday , I was so sure about the recipe won’t fail. I had a long wish to make eggless frittata and to try an eggless version of quiche. I have never used egg replacer in a savory dish before this is the first time am doing it..This tasted just like our pakodas and soft chilas, I never knew potato will go so well with this Frittata it was amazing. I even made Misrati (Libyan bread) to have with these.
Do Check My A- Z series till Now
B for Beach Sundal
C for Chebab ( Emirati Pancakes ) and Emirati Breakfast Table
D for Dahi Bara Aloo Dum Ghugni
E for Eggless Ejjja
Theme – Breakfast Recipes
Recipe Adapted from Here
Ingredients
- Chickpea flour – 1 1/2 cup
- Egg Replacer – 3 tbsp + 9 tbsp warm water ( mix it well with no lumps)
- Potato – 1 no medium ( chopped)
- Tomato – 1 no small ( chopped)
- Onion – 1 no medium ( chopped finely)
- Spinach – 11/2 cup ( chopped)
- Green chillies- 2-3 ( chopped)
- Coriander leaves – few chopped
- Baking pd – 1 tsp
- Turmeric pd – 1/4 tsp (optional)
- Fresh Bread crumbs – 2 tbsp
- All-purpose flour – 3 tbsp
- Salt to taste
- Pepper to taste
- Oil – 2 tbsp
Method
- In a pan heat 1 tbsp oil add some chopped onions.
- Saute them well until translucent, add the chopped green chillies and saute them as well.
- Add the chopped potatoes stir fry them, add very little water . Cover and cook them till they are soft.
- After potatoes cook add the spinach and cook them till they shrink a little.
- Now add the chopped tomatoes and saute them well.
- Meanwhile in a bowl Mix chickpea flour, bread crumbs, all-purpose flour, turmeric pd,the egg replacer mix , baking powder, salt , pepper pd and mix them well.
- Add water little by little and make a thick batter , Now add the sauteed veggie mix to the batter and mix well.
- If you are using cast iron you need to heat the pan before you start, to cook evenly. Add 1 tbsp oil and grease the inner part of the pan well.
- Pour in the frittata batter , cover an cook in a low flame, Once you see well-browned corner take a plate keep it on the pan and flip frittata on it.
- Transfer the frittata again top side bottom so that it gets cooked well from the top and inside. Do the cooking in low heat.
- Once the frittata is reading serve them as is with tomato sauce or with shorba or just wrap it in Iptat the traditional libyan way.
- Chickpea flour - 1½ cup
- Egg Replacer - 3 tbsp + 9 tbsp warm water ( mix it well with no lumps)
- Potato - 1 no medium ( chopped)
- Tomato - 1 no small ( chopped)
- Onion - 1 no medium ( chopped finely)
- Spinach - 11/2 cup ( chopped)
- Green chillies- 2-3 ( chopped)
- Coriander leaves - few chopped
- Baking pd - 1 tsp
- Fresh Bread crumbs - 2 tbsp
- All-purpose flour - 3 tbsp
- Salt to taste
- Pepper to taste
- Oil - 2 tbsp
- In a pan heat 1 tbsp oil add some chopped onions.
- Saute them well until translucent, add the chopped green chillies and saute them as well.
- Add the chopped potatoes stir fry them, add very little water . Cover and cook them till they are soft.
- After potatoes cook add the spinach and cook them till they shrink a little.
- Now add the chopped tomatoes and saute them well.
- Meanwhile in a bowl Mix chickpea flour, bread crumbs, all-purpose flour, the egg replacer mix , baking powder, salt , pepper pd and mix them well.
- Add water little by little and make a thick batter , Now add the sauteed veggie mix to the batter and mix well.
- If you are using cast iron you need to heat the pan before you start, to cook evenly. Add 1 tbsp oil and grease the inner part of the pan well.
- Pour in the frittata batter , cover an cook in a low flame, Once you see well-browned corner take a plate keep it on the pan and flip frittata on it.
- Transfer the frittata again top side bottom so that it gets cooked well from the top and inside. Do the cooking in low heat.
- Once the frittata is reading serve them as is with tomato sauce or with shorba or just wrap it in Iptat the traditional libyan way.
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