Vegan Frittata

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.

Ingredients:

‘Omlette’ batter:
🍳¼ cup Chickpea Flour
🍳¼ teaspoon Tumeric
🍳1 tablespoon Nutritional Yeast
🍳¼ teaspoon Kala Namak Black salt to give the egg flavour
🍳 Seasoning
πŸ³β…“ 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 –
sautΓ© the following in Avocado Oil & water

πŸ₯’ Half small onion finely diced
πŸ₯’ 1/4 courgette diced
πŸ₯’ Small piece red pepper diced
πŸ₯’ 5 button mushrooms
πŸ₯’ Herbs
πŸ₯’ Garlic powder
πŸ₯’ Seasoning

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

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