Frittata

This vegan frittata is packed with a rainbow of healthy vegetables, that's an absolute delight to eat. And the magic that holds it all together? Chickpea flour.

Course Dinner

Cuisine Spanish

Diet Vegan

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 253kcal

Author Jess & Dan

Ingredients

500 g potatoes - peeled and chopped into 2cm pieces
2 red peppers - chopped into 2cm pieces
200 g asparagus - chopped into 2cm pieces
8 spring onions - sliced
4 garlic cloves - crushed
2 cups chickpea flour AKA gram flour
¼ cup nutritional yeast
1 teaspoon baking powder
2.5 cups water
Olive oil for brushing the spring form dish and frying the vegetables
Salt & pepper - to taste

Metric - US Customary

Instructions

Preheat the oven to gas mark 6/200c.
Once you've chopped all the vegetables, pop a frying pan or wok over a medium heat and add a splash of olive oil.
Let the oil heat up then pop the potatoes into the pan. The potatoes will take a while longer to cook than the vegetables, it will take up to 10 minutes. Test the potatoes by putting a fork into them, once they've started to soften slightly, it's time to add the rest of the vegetables.
500 g potatoes, 200 g asparagus, Olive oil, 2 red peppers
Add the garlic and cook for a few minutes – garlic burns really easily so be careful that the heat isn't up too high.
4 garlic cloves
Once the veggies are almost done chuck in the spring onions for one minute and season with lots of salt and pepper.
8 spring onions, Salt & pepper
Set the vegetables aside. It's time to make the batter.
In a big bowl, add the chickpea flour, nutritional yeast, baking powder and water.
2 cups chickpea flour, ¼ cup nutritional yeast, 1 teaspoon baking powder, 2.5 cups water
Whisk everything up until all the lumps are out. The batter will be quite thin – it's supposed to be like this.
Grease a 20cm spring form dish with olive oil then place the vegetables in it.
Pour the 'egg' mixture over the vegetables (making sure the spring form is locked in place!).
Pop in the oven for 30-40 minutes (depending on your oven). Use a knife or a skewer to check if it's done after 30 minutes. Press the knife/skewer into the middle and if it comes out pretty clean you'll know it's done.
Let the frittata stand for around 10 minutes before removing from the tin to make sure it's set.

Nutrition