Vegan frittata - no eggs, no tofu - The Plant Based School

Name: Vegan frittata - no eggs, no tofu - The Plant Based School
Ingredients: 1 cup chickpea flour (or garbanzo bean flour.); 1 cup water; 2 tablespoons olive oil (+ 1 tbsp to cook it on the pan.); ½ teaspoon salt; 2 twists black pepper; ⅓ teaspoon kala namak (or black salt. Optional, for eggy flavor.); 1 medium zucchini (cut into discs + ½ cup of water); 1 medium red onion (thinly sliced); 1 pinch salt and pepper (to taste); 9 ounces broccoli (chop into small pieces, then steamed or lightly boiled); 1 tablespoon olive oil (extra virgin); salt & pepper (to taste); 7 ounces mushrooms (any, chopped); 2 ounces kale (or spinach, chopped); 1 clove garlic; 1 tablespoon olive oil (extra virgin); salt & pepper (to taste)

"Vegan frittata is a delicious recipe ready in 10 min on the stove or 18 min in the oven. Suitable for vegetarians, vegans, and gluten-free...."

INGREDIENTS

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1 cup chickpea flour (or garbanzo bean flour.)

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1 cup water

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2 tablespoons olive oil (+ 1 tbsp to cook it on the pan.)

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½ teaspoon salt

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2 twists black pepper

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⅓ teaspoon kala namak (or black salt. Optional, for eggy flavor.)

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1 medium zucchini (cut into discs + ½ cup of water)

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1 medium red onion (thinly sliced)

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1 pinch salt and pepper (to taste)

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9 ounces broccoli (chop into small pieces, then steamed or lightly boiled)

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1 tablespoon olive oil (extra virgin)

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salt & pepper (to taste)

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7 ounces mushrooms (any, chopped)

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2 ounces kale (or spinach, chopped)

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1 clove garlic

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1 tablespoon olive oil (extra virgin)

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salt & pepper (to taste)

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