Roasted Vegetable Frittata with Chickpea Flour

Servings: 4 | 0 minutes | 250 kcal

This recipe was inspired by my vegan friends who love to enjoy a hearty brunch. It' a delightful twist on the classic frittata, using chickpea flour instead of eggs for a satisfying and protein-rich dish. Plus, the roasted veggies add a wonderful depth of flavor. A perfect choice for a lazy Sunday morning or a brunch party!

Ingredients

1 cup chickpea flour
1 cup water
2 teaspoons olive oil
2 cups assorted vegetables (bell peppers, zucchini, tomatoes, etc.)
1 pieces onion
2 pieces garlic cloves
to taste grams salt
to taste grams ground black pepper
for garnish grams fresh herbs (basil, parsley, thyme, etc.)

Instructions

Preheat your oven to 200°C (400°F).
Chop the vegetables, onion, and garlic. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast them in the oven for about 20 minutes, or until they're nicely browned.
While the veggies are roasting, mix the chickpea flour and water in a bowl. Make sure there are no lumps. Add a pinch of salt and pepper, then set the mixture aside to let it thicken.
Once the veggies are done, take them out of the oven and let them cool a bit. Then, stir them into the chickpea flour mixture.
Pour the mixture into a non-stick or well-oiled ovenproof skillet. The skillet should be hot, so the frittata starts cooking immediately.
Place the skillet in the oven and bake for about 30 minutes, or until the frittata is firm and golden brown.
Let the frittata cool for a few minutes before cutting into slices. Garnish with fresh herbs and serve warm.