In a bowl, combine the chickpea flour with the black salt, nutritional yeast, egg-replacer powder, flour, baking powder, water, and lemon juice, and mix well. Set aside while the mixture absorbs the moisture.

Using a blender, blend the whipping cream until foamy and thick.Put a medium-sized oven-safe pan on a medium heat, add the olive oil, and gently fry the spring onions for 1-2 minutes.

Cut the bottoms off the asparagus and discard. Then cut in half and add the asparagus to the pan. Stir-fry for another 1-2 minutes, then add the salt and pepper.

In the meantime, add the chickpea mixture to the whipped cream and blend together. Stir in the chopped chives and spinach leaves, and add the mixture to the pan. Sprinkle the cheese shreds on top, lightly covering the frittata mixture and then gently press them into the mixture.

Over a medium heat, let the frittata cook for a few minutes, covered with a lid, until the edges start to get a golden crust. Then turn off the stove and put the pan with the frittata into the oven. Bake under the grill for 3-4 minutes at 180°C.

Once golden brown on top, remove the frittata from the oven and let cool before serving. Top with extra chives, fresh ground pepper, and other herbs of your preference, and serve.