Vegan Frittata

Slice zucchini (1) into thin rounds and onion (1 red) into thin strips. Heat olive oil (1 tbsp) in a large skillet over medium heat. Add the [red onion] and [zucchini], sautéing for 5-10 minutes until softened. Season with salt (0.5 tsp) and black pepper (2 twists). If using other vegetables, sauté them first in olive oil (0.5 tbsp). Start 10m timer

In a mixing bowl, combine chickpea flour (1 cup), water (1 cup), a pinch of [salt] and [black pepper]. Optionally, add kala namak (0.33 tsp) for an eggy taste and nutritional yeast (2 tbsp) for flavor, or garlic powder (1 tsp) or onion powder (1 tsp) and fresh or dried herbs like fresh parsley (1 tbsp), fresh cilantro (1 tbsp), oregano (1 tsp), or thyme (1 tsp). Stir in the cooked [zucchini] and [red onion].

Heat olive oil (2 tbsp) in a non-stick pan over medium-low heat. Pour in the batter and spread the vegetables evenly. Cook for 4 minutes without stirring. Gently rock the pan to ensure it's not sticking. Carefully slide the frittata onto a large plate. Place the pan upside down over the plate, then flip them over together. Return the frittata to the pan and cook for another 2-3 minutes until set and not dry. For a visual guide, check out our linked video. Start 7m timer

OVEN-BAKED (Alternative): Preheat oven to 200°C (390°F). Add baking powder (1 tsp) to the batter. Use a parchment-lined, lightly oiled cake pan (e.g., 9x9 inches). Pour in the batter, evenly distribute the veggies, and bake for about 18 minutes. Adjust time as needed. Start 18m timer

Cut the [vegan frittata] into slices. Serve as an appetizer, main course, or side. Optionally, sprinkle with [vegan feta cheese].