I’m a little hesitant to call this recipe a “frittata.” It’s delicious, yes, but it’s not really very eggy. (Which is my preference, I always hated eggs.) I suppose it’s really more of a special chickpea flour based torta salata (savory cake/pastry). Anyway, it’s delicious, and super versatile (substitute basically …
Potato-spinach frittata
![Vegan frittata in cast iron pan](https://www.veganinitaly.com/wp-content/uploads/2021/01/P1020485-cropped-1220x600.jpg)