Chickpea Vegetable Frittata

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Step 1

In a large bowl, whisk together chickpea flour, water, garlic powder, and cumin until smooth. Let rest for 10–15 minutes.

Step 2

Heat olive oil in a non-stick skillet over medium heat.

Step 3

Add onion and garlic; sauté 2–3 minutes until fragrant.

Step 4

Add red peppers, zucchini, and mushrooms. Cook 5–7 minutes until tender.

Step 5

Stir in tomato, parsley, and chives. Season with salt and pepper.

Step 6

Reduce heat to low-medium. Pour chickpea batter evenly over vegetables. Tilt the pan to spread evenly.

Step 7

Cover and cook for 10–12 minutes, until mostly set.

Step 8

Optionally, flip and cook another 3–5 minutes, or transfer skillet to a preheated oven at 180°C (350°F) and bake 10–15 minutes until firm.

Step 9

Let cool slightly before slicing. Garnish with extra herbs and serve warm or at room temperature.

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