Vegan chickpea frittata with vegetables
Italian egg-based dish with fresh vegetables. Simple, healthy and fast recipe for the whole family!
Ingredients
Italian omlette
- 240 g chickpea flour
- 30 g yeast flakes
- 400 ml water
- 2 tsp baking powder
- ¾ tsp salt
- ¼ tsp kala namak (see desciption above) alternatively salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- pepper and tabasco
Vegetables (you can change them seasonal)
- 1 clove of garlic
- 1 red pepper
- 1 yellow pepper
- 2 courgette
- 4 spring onions
- 2 big tomatoes
- sesame to garnish
Instructions
- Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
- Mix all the ingredients for the omelet with a whisk until there are no more clumps.
- Wash the vegetables and cut them into small cubes, the tomatoes into thin slices. Stir the vegetable cubes into the chickpea omelet (except the tomatoes and some spring onions).
- Fill the frittata into a greasy cake form and decorate it with the tomato slices and the rest of the spring onions. Bake the omelet in the oven for 50 minutes.
- Cool the frittata 5-10 minutes and garnish with sesame.