Dairy-Free & Egg-Free Italian Frittata with Roasted Vegetables

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 3 tablespoons Olive Oil
• 1 Zucchini, diced
• 1 Red Bell Pepper, diced
• 1 Yellow Bell Pepper, diced
• 1/2 Red Onion, sliced
• 1 cup Cherry Tomatoes, halved
• 3 cloves Garlic, minced
• 1/4 cup Fresh Basil, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Nutritional Yeast

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a bowl, whisk together chickpea flour and water until smooth. Set aside.
3. 3Toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper.
4. 4Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
5. 5While vegetables are roasting, heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add garlic and cook for 1 minute, until fragrant.
6. 6Pour chickpea flour mixture into the skillet. Add roasted vegetables, basil, nutritional yeast, salt and pepper. Stir to combine.
7. 7Transfer skillet to the oven and bake for 15-20 minutes, or until frittata is set.
8. 8Let cool slightly before slicing and serving.

Substitutions

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