Add water, chickpea flour, red lentils, and coconut milk to a high powered blender and blend until completely smooth. Set aside.
Sauté the diced onion in two tablespoons oil over medium heat until translucent and fragrant. Then add in the minced garlic and spices, excluding the kala namak and sauté another minute, stirring frequently to prevent burning.
Add in the diced sweet potato and sauté for an addition 7 minutes.
Add in finely chopped red kale and sauté for 2-3 more minutes, or until kale is brightly green.
Remove the skillet from the heat and pour the chickpea flour mixture over the sautéed vegetables until completely covered. Push the vegetables down into the mixture as necessary to be sure completely submerged. Sprinkle with kala namak and vegan cheese shreds, if using.
Transfer the frittata to the oven and bake for 35-45 minutes, or until a tooth pick comes out clean.
Serve with a side of greens, vegan sour cream and salt to taste! I also love this with ketchup or hot sauce.
When making for meal prep, allow frittata to cool completely and then transfer to refrigerator for up to 5 days. Reheat in the microwave.
This recipe is very customizable! Use any vegetables you would like, just shoot for similar ratios.
If you do not use a well seasoned skillet, this frittata will stick and be difficult to remove.
If you use a different sized skillet or baking dish, it will effect the bake time considerably.
This frittata is a bit more dense than a traditional egg frittata. Be careful not to over bake or the frittata will be dry.
Kala namak or black salt provides the sulphur-y taste of traditional eggs. If you do not have it or cannot find it at your local grocer, simply substitute with traditional salt.