Vegan Vegetable Frittata

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   In the mixing bowl, whisk the chickpea flour and salt while gradually adding the water until smooth. Rest the batter for 10 minutes while the oven preheats.

   Timer: 10 min (fixed)

   Parallel with step: 1

   Ingredients used: 160.0 gr Chickpea Flour, 5.0 gr Salt, 360.0 ml Water

   Cookware: mixing bowl — mixing, oven — preheating, whisk — whisk

3. Step 3

   On the cutting board, finely chop the onion and dice the bell pepper with the chef's knife. Grate the zucchini with the box grater and press it dry before cooking; chop the spinach.

   Cookware: Box Grater — grate, Chef Knife — chop, dice, cutting board — prep

4. Step 4

   Heat the olive oil in the skillet over medium heat. Add the onion, bell pepper, zucchini, and spinach, then sauté for 8 minutes until softened and the spinach is wilted.

   Timer: 8 min (scalable)

   Ingredients used: 120.0 gr Bell Pepper, 20.0 ml Olive Oil, 120.0 gr Onion, 100.0 gr Spinach, 150.0 gr Zucchini

   Cookware: skillet — medium heat

5. Step 5

   Oil a 20 cm baking dish with the remaining olive oil. Transfer the sautéed vegetables into the rested batter in the mixing bowl, stir gently with the whisk, and pour the mixture into the baking dish.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking dish — oil, mixing bowl — combine, skillet — transfer, whisk — stir

6. Step 6

   Bake the filled baking dish in the oven at 200°C for 25 minutes, until the center is set and the top is lightly browned.

   Timer: 25 min (scalable)

   Cookware: baking dish — baking, oven — 200°C

7. Step 7

   Let the frittata cool in the baking dish for 5 minutes, then cut it into portions on the cutting board with the chef's knife.

   Timer: 5 min (fixed)

   Cookware: baking dish — cooling, Chef Knife — slice, cutting board — slice