Chickpea flour vegetable frittata

Chickpea flour vegetable frittata. Raw mushrooms, Raw red bell pepper, Raw courgette (zucchini).

Dr. Michael Greger & Robin Robertson

20 + 40 min · 4

Ingredients

• 70 g Raw mushrooms
• 75 g Raw red bell pepper
• 65 g Raw courgette (zucchini)
• 50 g Fresh red onion
• 150 g Raw cherry tomatoes
• 92 g Chickpea flour
• 285 g Water
• 60 g Unsweetened soy drink
• 10 g Nutritional yeast flakes
• 15 g Lemon juice 100%
• 12 g White miso paste
• 4 g Low-sodium baking powder
• 1.2 g Onion, powder
• 0.5 g Dried basil
• 0.5 g Ground fennel seeds
• 0.7 g Ground turmeric
• 0.6 g Ground black pepper

Preparation

1. Heat the oven to 205°C and line a 23 cm baking dish. Chop mushrooms, pepper, courgette and onion; cook in 45 g water for about 10 minutes until tender and almost dry. Add quartered tomatoes.
2. Blend chickpea flour with the remaining 240 g water, soy drink, nutritional yeast, lemon juice, miso, baking powder and all the seasonings. Stir the vegetables into the smooth batter.
3. Spread in the dish and bake for about 30 minutes until firm, with no wet batter at the centre. Rest for 10 minutes before cutting into four portions.