Frittata is an old favourite of mine when I used to love a fully loaded omelette but hated the eggy smell. Now being vegan for nearly 4 years and veggie for much long, this is a favourite of mine which I love to enjoy any time of day.
The other great benefit of making this dish is that you get to use up all the left over veggies you have in the fridge so it’s a win/win right!
For the veggie mix:
- 1 tablespoon sunflower or olive oil
- 2 medium potatoes, peeled & diced
- 1 small onion, diced (optional or you can use 1/2 cup white cabbage finely sliced)
- 1 cup mixed peppers (whatever you have available), diced
- 1 courgette, diced
- 1 cup mushrooms, sliced
- 1 small red chilli finely sliced or 1/2 tsp dried chilli flakes (or more if you like it spicy)
- Salt & pepper to taste
- **You can use any vegetables you like and have in your fridge that needs to be used up**
**Add the cherry tomatoes at the end before the mixture goes into the oven!
- 1 cup cherry tomatoes, quartered
For the ‘no-egg’ mix:
- 150g gram flour (chickpea flour)
- 1 tsp xantham gum (or cornflour, arrowroot or tapioca flour as a binding agent)
- Pinch of salt
- Good serving of freshly ground black pepper
- 3 tablespoons nutritional yeast
- 750ml plant-based milk (I use oat or soya)
- 1 tsp mustard flour (optional)
- 1/2 tsp mixed herbs
- 1/2 tsp turmeric powder
- 1 tsp black salt (namak – this gives off a pungent eggy smell when used)
**Add the cheese once all the above ingredients have been mixed!
- 100g vegan cheese grated (optional)
- Pre-heat oven to 180C
- In a large deep frying pan (that is suitable for the oven), add the oil and all the vegetables and gently start to saute
- Turn the heat down and put the lid on and cook for 10 minutes until the vegetables are tender
- Meanwhile, in a large mixing bowl add all the ‘no-egg’ ingredients and whisk until you have a smooth creamy mixture (you may need to add more liquid or more flour depending on the texture of your mixture. You are looking for a batter mix, not too thick or too runny!
- Once the mixture is ready, add the cheese and mix
- Gently add the ‘no-egg’ mixture to the vegetables, top with tomatoes and bake in the oven for 45 minutes, until the ‘no-egg’ mixture is firm to touch
- Enjoy straight away with a few slices of avocado on the top or leave to cool and enjoy as a lunch/dinner option served with a mixed salad and new minted potatoes.
The good thing about this dish is that you can make it in different ways
– In a muffin tray as little bite-size snacks
– In a pastry case to create a delicious quiche