This very easy recipe is so versatile. Perfect for those veggies in the fridge that need to be used asap. It’s delicious with onion and mushrooms; sweet potato and chili or feel free to create your own combo using your favorite vegetables.
Ingredients:
1 Tbsp of vegan butter
1 medium courgette/zucchini
1 cup of spring onion, chopped
salt, pepper
1 red capsicum/bell pepper, chopped
1 1/2 cups chickpea flour
1/4 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups of room temp water
2 Tbsp extra virgin olive oil
½ Tbsp vegan butter for frying
Instructions:
Prepare the ingredients. Slice the courgette/zucchini, and spring onion. Chop red capsicum/bell pepper.
Melt vegan butter over medium heat. Add spring onion and fry for 3 minutes. Add the courgette, sprinkle salt and pepper, and fry on medium-low heat for approx. 5 minutes.
In the meantime, in a blender place: chickpea flour, turmeric, garlic and onion powders, salt, and pepper. Pour in water and olive oil. Blend until very smooth.
Pour the mixture into a large bowl. Add fried spring onion and courgette, and chopped capsicum. Mix well.
Using the same frying pan, melt the remaining vegan butter. Pour the mix and fry on medium heat for 8 minutes. Flip with a large plate on top and slide the frittata back onto the frying pan. Fry for 6 more minutes.
Serve topped with fresh herbs and leafy greens, and sprinkled with salt and freshly cracked pepper.
Enjoy! 💚
