Veggie Frittata @lisa.rundumpflanzlich

This brick was created by Lisa, who is also an exceptional vegan nutrition counselor.

Build an eat in 1¼ h (Prep: 15 min // Cook: 60 min)

For 1 Bricklayer

Veggies

90 g zucchini
50 g red rell pepper
50 g champignons
30 g rucola or fresh spinach
15 g fresh parsley

Fritatta dough

130 g chickpea flour
60 g soy joghurt (unsweetend)
1 TL rape oil
1 tsp. baking soda
350 ml water

Spices

½ tsp. kala namak salt
½ tsp salt
1 pinch turmeric powder
1 tsp. dried italian herbs
1 pinch chili poweder
1 tsp. vegetable broth paste or powder
¼ tsp. garlic powder or one fresh chopped glove

Assembly Instruction

1. Preheat oven to 220°.

2. Wash all veggies. Cut zucchini, bell pepper and mushrooms into small pieces. Chop the parsley.

3. For the dough mix chickpea flour, soy joghurt, rape oil, baking soda and water together. Take care that there are no chunks left and the consistency is homogenous.

4. Now add all veggies + spices to the dough and stir again.

5. Fill the brick with the frittata mixture.

6. Bake it at 200° for 50 to 60 min.

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