Approx Time to Make: 40 mins
I’ve finally perfected the Frittata recipe I’ve been experimenting with for a little while. This gorgeous version is oven baked in a flan dish lined with baking paper
This Frittata is bursting with seasonal veggies I had left over from a tray bake yesterday.
It’s Just like a mini quiche without pastry.
It will be the perfect item to make several of, to keep in the fridge for my detox starting in the next couple of weeks.
🍳¼ cup Chickpea Flour
🍳¼ teaspoon Tumeric
🍳1 tablespoon Nutritional Yeast
🍳¼ teaspoon Kala Namak Black salt to give the egg flavour
🍳⅓ cup Water at room temperature
Mix the above ingredients together & let the battle mix rest whilst you prepare the veggies.
If making from scratch & not left over veggies –
sauté the following in Avocado Oil & water
🥒 Half small onion finely diced
🥒 1/4 courgette diced
🥒 Small piece red pepper diced
🥒 5 button mushrooms
🥒 Garlic powder
Tip the cooked veggies into the batter & mix to cover. Line a flan dish & pour the mix.
I baked mine for 25 mins on a medium heat, but check with a knife to see if its set, depending on your oven & dish.
Tags: – Egg Free – Gluten Free – Grain Free – Low Fat – Low Sugar – Soya Free – Dairy Free – World Flavours