Enjoy this easy and delicious vegan zucchini frittata
This zucchini frittata is easy, quick to make, absolutely delicious, and healthy. This savory egg-free frittata recipe is like a crustless quiche that is gluten-free and rich in proteins.
Servings: 3
Calories:
Cost: $8
Equipment
- skillet
- kitchen knife
- Spatula
- Whisker
Ingredients
Chickpea batter
- 1 cup chickpea flour
- ½ teaspoon bicarbonate of soda (optional)
- 1 teaspoon curry powder or turmeric powder
- 1 tablespoon herbs de Provence or oregano
- 2 tablespoon nutritional yeast (optional)
- ¼-½ tspn salt
- 1 cup warm water
- 1 tablespoon cold-pressed olive oil
Frittata
- 3 tablespoon olive oil
- 2 medium zucchini
- pinch salt
- ½ tspn oregano or dry herbs of choice
Instructions
- Make the batter by whisking all the ingredients in a salad bowl. Add water bit by bit to avoid forming lumps.
- Cover the batter with a kitchen cloth for at least 30 minutes.
- Wash, wipe, and slice the zucchini thinly.
- On a heating skillet, add 1 tablespoon of olive oil.
- Add the zucchini and cover them to cook for 5 minutes. Sprinkle with some salt and oregano.
- Remove the zucchini from heat and let them cool for 3 minutes.
- Add the cooked zucchini to the batter. Using a spatula or spoon, gently mix them.
- Heat a skillet (you can use the one that cooked the zucchini) and add the remaining oil.
- Pour the batter and spread it evenly in the skillet.
- Cover the skillet with a lid, and cook on medium heat for 10 minutes.
- Once cooked, remove from the heat and let the frittata cool before serving.
- I hope you'll love your frittata as we do. Thank you for sharing this recipe.
Video
Notes
- The frittata is cooked when the center is dry like the rest part; just like a cake.
- Every recipe will be unique, especially when using different types of skillets.
- If you cook on high heat, the frittata will burn before cooking! If this happens, reduce the heat, cover the frittata with parchment paper, and place the lid on top, giving it 3-5 minutes to cook.
- The frittata will appear dry, and if you're making this recipe for guests, or keeping it for the following day, brush some olive oil all over to prevent dryness.
- If using a non-coated skillet, you might find it hard to flip the frittata. This is okay. However, make sure to add enough cooking oil and heat the skillet before pouring the batter. Read about the dangers of cookware in this article.
- The leftovers can be served as breakfast.
- Read the blog post for more details.
- This frittata calls for more oil than most of my recipes because I use a non-coated skillet. Make sure to use oils like olive or coconut or even butter because they stand high temperatures without oxidizing.
- Thank you for sharing this recipe by pressing the sharing buttons.