Vegetable Frittata

Vegetable Frittata: vegan, gluten-free and protein-rich frittatas made with chickpea flour, assorted vegetables and spices. Perfect energising breakfast or on-the-go snack.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Snack

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Fat, Vegan, Vegetarian

Servings: mini frittatas

Calories: 41kcal

Author: Geetha

Equipment

Ingredients

1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2 tablespoon oil
1 cup (or) 135 gms (or) ½ courgettes/zucchini chopped
½ cup (or) 71 gms (or) 1 small green bell pepper/capsicum chopped
½ cup (or) 66 gms (or) 1 medium size carrot grated
½ cup (or) 35 gms spinach chopped
2 cups (or) 300 gms chickpea flour
2 cups (or) 500ml water adjust to get right consistency
1 teaspoon baking powder
salt
1 teaspoon black pepper adjust to taste
1 teaspoon dried oregano

Get Recipe Ingredients

Instructions

In a pan heat 2 tablespoon oil on medium-high heat.
2 tablespoon oil
Once oil is hot, put 1 cup (or) 135 gms (or) ½ courgettes/zucchini, ½ cup (or) 66 gms (or) 1 medium size carrot, ½ cup (or) 71 gms (or) 1 small green bell pepper/capsicum and saute for 5 minutes until half done.
1 cup (or) 135 gms (or) ½ courgettes/zucchini, ½ cup (or) 71 gms (or) 1 small green bell pepper/capsicum, ½ cup (or) 66 gms (or) 1 medium size carrot
Now mix in ½ cup (or) 35 gms spinach, salt and saute for 5 more minutes until vegetables are well cooked.
½ cup (or) 35 gms spinach
In a deep bottomed bowl, add 2 cups (or) 300 gms chickpea flour, salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon baking powder and mix well.
2 cups (or) 300 gms chickpea flour, 2 cups (or) 500ml water, 1 teaspoon baking powder, salt, 1 teaspoon black pepper, 1 teaspoon dried oregano
Now mix in cooked vegetables, add 2 cups (or) 500ml water gradually and whisk until you get a lump free batter.
Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.
Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.

Notes

Baking time may vary depending on the size of the tin, so adjust it accordingly.

Leftover frittatas can be stored in an airtight container in the fridge for up to 3 days.

Adjust seasoning to your taste.

Ensure not to skip baking powder to prevent frittatas from being dense.

You may need little or more water to make chickpea batter. The amount of water required depends on the quality of the flour. So just add as much as required.

Nutrition