Vegan Frittata
Servings: 4 people
- 1 cup (130 grams) chickpea flour
- 1 cup (240 grams) water
- 2 tablespoons (2 tablespoons) olive oil
- ½ teaspoon (½ teaspoon) salt
- 2 twists (2 twists) black pepper
- ⅓ teaspoon (⅓ teaspoon) kala namak optional for the eggy flavor.
- 1 (1) zucchini cut into discs + ½ cup of water
- 1 (1) red onion thinly sliced
- COOK VEGETABLES: Slice 1 zucchini into thin rounds and 1 red onion into thin strips.Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini, sautéing for 5 to 10 minutes until softened. Season with ½ teaspoon salt and 2 twists black pepper.If using other vegetables, follow the same process—sauté them first in a bit of olive oil.
- MAKE BATTER: Blend 1 cup chickpea flour, 1 cup water a pinch of salt and pepper.Optionally, you can add ⅓ teaspoon kala namak for an eggy taste and 2 tablespoons nutritional yeast for flavor.Add mixture to a mixing bowl and stir in zucchini and onions.
- SKILLET: Heat 2 tablespoons olive oil oil in a non-stick pan over medium-low heat. Pour in the mixture and spread the vegetables evenly in a single layer.Cook for 4 minutes without stirring. Before flipping, gently rock the pan back and forth to ensure the frittata isn’t sticking.Carefully slide the frittata onto a large plate. To flip it, place the pan upside down over the plate, then turn them over together. Return the frittata to the pan and cook for another 2–3 minutes, making sure it doesn’t dry out.For a visual guide, check out our linked video.
- OVEN-BAKED: Preheat oven to 390°F (200°C) and add 1 tsp of baking powder to the batter.Use a parchment-lined, lightly oiled cake pan (9×9 inches or similar).Pour in the batter, evenly distribute the veggies, and bake for about 18 minutes. Adjust time as needed based on your oven.
