Course Appetizer, Breakfast, dinner, Lunch, Main Course, Side Dish, Snack, vegan
Cuisine Italian
Servings 8slices
Calories 139kcal
Equipment
Frying pan
Baking pan
Mixing bowl
Cutting board
Ingredients
1 ½cuppotatoes - diced into small cubes(2 medium sized potatoes)
½cupcarrots - cut into thin round slices(2 small carrots)
1cupzucchini - diced into small cubes(1 small zucchini or ½ normal sized)
1cupred pepper - chopped finely(1 big pepper)
2cloves of garliccut into thin slices
¾cuponion - chopped finely(2 small onions or 1 big)
3-4cherry tomatoescut into thin slices
1cup+ 1 tablespoon chickpea flour
2tablespoonextra virgin olive oilplus more for greasing the baking pan
1cupfresh tap water
kala namak saltto taste
seasonings to tastesalt, freshly ground black pepper, turmeric and cumin powder
Instructions
To start, thinly slice the onions and red pepper. Chop the potatoes and zucchini into small cubes and cut the carrots into thin round slices. Carefully cut the garlic cloves into thin slices, too.While preparing the vegetables, heat a large skillet with olive oil over medium to high heat.First, add chopped onions, carrots, red pepper, and garlic. Reduce the heat to medium and sauté for about 5 minutes. Next, add potatoes and zucchini and sauté for another 5 minutes or until the veggies are soft and fragrant.In the end, season with salt, freshly ground black pepper, turmeric, and cumin powder, stirring frequently, to prevent burning.
While you are cooking the vegetables, preheat the oven to 350°F / 180°C.
In a medium-sized bowl mix chickpea flour and water. Next, combine cooked vegetables and chickpea batter. Transfer it to a lightly greased round baking pan (approx. 10 inches / 25 cm.) Top it with thinly sliced cherry tomatoes.
Bake your flavor-packed frittata for about 30 minutes at 350°F / 180°C until firm and golden or when an inserted toothpick in the center comes out clean.
Let your frittata sit for at least 10 minutes before serving. After that, you can cut the slices evenly. Serve it immediately, while still warm or cold. It tastes even better on the day after.Refrigerate any leftovers for up to 3-4 days. You can even reheat it in a preheated oven or microwave if you like but first, cover it with aluminum foil so it doesn't turn brown.