Vegan frittata with vegetables from the oven

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A frittata with vegetables from the oven that is on the table in no time. Completely plant-based, gluten-free and soy-free.




Preheat the oven to 200°C and grease a baking dish or cast iron pan with some oil.
Chop the onion, cut the zucchini into half slices and the pointed pepper into pieces.
Place a frying pan on the stove and heat some oil. Saute the onion for a while.
After 2 minutes, add the zucchini and pointed pepper and fry for a few minutes. Season with salt and pepper.
After a few minutes add the fresh spinach and fry it until it has wilted. Then remove the pan from the heat and set it aside.
Mix the chickpea flour with the nutritional yeast, garlic powder, kala namak, turmeric, olive oil and water to a creamy and smooth batter.
Add the fried vegetables and add some extra salt and pepper if needed.
Pour the batter with the vegetables into the baking dish or cast iron pan and place the halved cherry tomatoes on top.
Then place the baking dish or cast iron pan in the middle of the oven.
Bake the frittata in the oven for 35-40 minutes or until a skewer comes out clean. Then take it out and let it cool for at least 15 minutes.
Serve the frittata immediately with a salad. Enjoy your dinner!
Tip: Kala namak gives the smell and taste of egg. A good substitute for egg if you sometimes miss it in your diet. You can buy it at the store.
vegan frittata

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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