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)
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
Preheat oven to 350 degrees Fahrenheit. Spray a quiche dish with non-stick cooking spray.
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.
In a mixing bowl, combine chickpea flour, turmeric ,water and a pinch of Himalayan salt, mix until there are no clumps.
Add cooked vegetables into the chickpea batter, and mix well.
Pour mixture into quiche dish and cook for 45-50 minutes, or until cooked all the way through in the middle.
Let cool 10 minutes before slicing. Enjoy!