• Jenny

Vegan Artichoke, Zucchini & Pepper Frittata

Happy Sunday Friends! I hope you all enjoyed a lovely weekend and are settling into the start of a fresh new week! I have a fun twist on the classic frittata for you tonight. This frittata has so much flavor. It's packed with fresh veggies, plant protein, garlic-shallot aromatics and is 100% egg-free for those of you with dietary restrictions or that enjoy a vegan lifestyle. Regardless your lifestyle eating choices, you will love this dish! You can use any vegetable/herb/spice combinations you like. I love making this on a Sunday evening and cutting into individual portions for a quick lunch or breakfast during the week. It's quick to prepare and perfect alongside a garden salad. You could just as easily cook in a saute pan as a scramble if you need breakfast/dinner on the table a little faster. Another option is using frittata or scramble wrapped in a tortilla as a breakfast burrito. Ideas are endless....use your imagination and and go get cookin! Have a great week all!

Vegan Artichoke, Zucchini & Pepper Frittata (Serves 4)

Ingredients:

  • 1 tbsp olive oil

  • 1 small shallot, minced

  • 2 garlic cloves, minced

  • 2 medium zucchini, grated

  • 1/4 red onion, chopped

  • 1 cup artichoke hearts, drained and chopped

  • 1 cup red bell pepper, chopped

  • pink Himalayan salt and pepper, to taste

  • 1 cup chickpea flour

  • 1/4 tsp turmeric

  • 2 cups water

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit. Spray a quiche dish with non-stick cooking spray.

  2. Heat a heavy bottom pan and then add olive oil, shallot, garlic, red onion, zucchini, red pepper and cook until veggies just begin to soften, about 3-4 minutes. Stir in artichoke hearts. Season with Himalayan salt and pepper to taste.

  3. In a mixing bowl, combine chickpea flour, turmeric ,water and a pinch of Himalayan salt, mix until there are no clumps.

  4. Add cooked vegetables into the chickpea batter, and mix well.

  5. Pour mixture into quiche dish and cook for 45-50 minutes, or until cooked all the way through in the middle.

  6. Let cool 10 minutes before slicing. Enjoy!


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