Vegan Courgette Frittata
A really easy-to-make vegan frittata that is perfect for a light lunch or supper served with a side salad. A great centrepiece for a vegan harvest table.
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 30 mins
1 C (250 ml) chana (chickpea) flour
2 Tbsp (30 ml) sunflower oil
3 medium potatoes, cooked skin removed and cubed
1 small onion, peeled and finely chopped
3 spring onions, chopped
1 garlic clove, crushed and chopped
1 chilli, finely chopped
600 g grated courgette
3 Tbsp (45 ml) nutritional yeast
small handful chopped parsley
salt and pepper for seasoning
micro herbs for serving
In a bowl, mix the chickpea flour with the water, and set aside for about 30 minutes.
Preheat the oven 180 °C.
Heat the oil in a large (25 cm) cast iron frying pan or a non-stick pan with a handle that can go into the oven. Add the potatoes and sauté until golden brown and then remove and set aside.
Add the onions to the pan and sauté until soft, then add the garlic, chilli, grated baby marrow and nutritional yeast. Continue to sauté until all of the moisture has cooked out and the vegetables are soft. Check seasoning and adjust if necessary.
Add the potato back to the mixture and mix to combine. Add the chickpea flour mixture and parsley and combine well.
Smooth the mixture out evenly in the pan and then place the frying pan into the oven and bake for 30 minutes until cooked through and firm.
Remove and allow to cool before slicing. Garnish with mixed micro herbs and serve.