Potato frittata with chickpea flour


  • 30g F.G. Roberts Chickpea Flour
  • 3 eggs
  • 50ml natural yoghurt
  • 5g parmesan or tasty cheese, finely grated
  • ¼ tsp salt, or to taste
  • ½ tsp pepper, or to taste
  • 5ml olive oil
  • Handful left over roast or sautéed potatoes or pumpkin, roughly chopped
  • Handful left over cooked asparagus or greens, roughly chopped
  • Handful mint or favourite herbs, roughly chopped


  1. Combine flour, eggs, yoghurt, cheese, salt, pepper, chopped veggies and herbs in a bowl. Whisk lightly.
  2. Over low heat, add olive oil to a small pan.
  3. Pour combined mix into pan with heated oil. Allow to cook until edges bubble or you can gently begin to lift underside with a spatula. Remove from heat.
  4. Place pan under an oven grill until top of frittata just begins to brown, remove from heat immediately - egg will continue cooking slightly.
  5. Slide onto or turn out onto a serving dish.


Cut into generous wedges or slabs and serve with a green salad and sliced avocado. Enjoy hot or cold and try in a roll or wrap for a tasty leftovers lunch.