We know what you’re thinking: how can a dish made almost solely of eggs be made vegan? Well, thanks to the powerhouses that are chickpeas, our go-to lunch dish just got a plant-based twist.

Making an eggless frittata starts with making your own egg substitute, which is really just besan chilla ... a dollop of your favorite cream cheese (vegan or not) to the mix.

Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting ... and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at ...

This savoury frittata does just that. Rocket about to wilt ... Cook for a further 2 minutes. Add eggs, seasoning and thyme in a bowl or jug. Beat the eggs, seasoning and thyme until mixed well.