Slow-Baked Broccoli Frittata

Heat the oven to 400°F. Grease the bottom and sides of an 9-by-13-inch baking pan with 2 tablespoons oil. Put the chickpea flour and 2 cups water in a large bowl and whisk until they’re combined. Add 2 tablespoons oil, the turmeric, and a sprinkling of salt and pepper and keep whisking until a relatively smooth batter forms; let it sit.

Rinse and trim the broccoli and chop it into bite-sized pieces. Slice the garlic. Put 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until fragrant, about a minute. Add the broccoli, sprinkle with salt and pepper, and cook, stirring occasionally until it softens a bit and turns bright green, 3 to 5 minutes.

Spread the broccoli in the prepared pan and pour the chickpea batter over the top. Shake the pan to distribute the mixture evenly. Put the frittata in the oven and bake until it’s golden, firm in the center, and separates from the sides of the pan, 25 to 35 minutes. Remove the pan from the oven and let it sit.

Rinse and dry the greens. Put the remaining 3 tablespoons oil in a large bowl along with the vinegar and a pinch of salt and pepper and whisk to combine. Put the lettuce on top but do not toss until you’re ready to eat (refrigerate it if you’d like). To serve, cut the frittata into squares and serve with the tossed salad.