Loaded Vegetable Frittata

Do you ever find yourself with a fridge full of leftover vegetables? This loaded vegetable frittata is one of the best ways of using them!

Consider this vegetable frittata as your kitchen secret for those “haven’t been to the store in days” kind of days. Also, I thought I should mention that this recipe was inspired by Love & Lemon‘s How to Make a Frittata. I love their blog and would highly recommend checking them out if you have the time.

What is in a vegetable frittata?

1. Vegetables

The great thing about vegetable frittatas is that you can pretty much put anything you have on hand. Onions, garlic, capsicum, zucchini – you name it! See the recipe below to see what I’ve put in this loaded vegetable frittata. You can easily replace any of the vegetables with something else you prefer. It’s also a good way to use up veggies that have been sitting in the fridge for a few days but you don’t want them to go to waste.

2. Chickpea flour

Traditional frittata is usually made up of eggs. However, in this frittata I used chickpea flour. Although it might sound strange but I have found chickpea flour to be a great substitute for eggs. If you’re interested in learning more about chickpea flour or other gluten-free flours, have a look at my post on How to use gluten-free flour. I have other recipes where I’ve used chickpea flour to replace eggs such as these 10 minute eggless omlette or Zucchini breakfast flatbread.

3. Herbs and spices

The other great thing about this frittata is that you can season it however you like. I used turmeric to give it a more traditional yellow colour, as well as mixed herbs, salt and pepper.

Did you like this recipe?

If you’ve made this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #fiveelementswithanna on Instagram.

Loaded Vegetable Frittata

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Servings 6 people

Ingredients

  

• 1/3 cup olive oil
• 1 small red onion
• 3 cloves garlic (minced)
• 1 red capsicum
• 2 medium potatoes
• 2 cup chickpea flour
• 1 1/2 cup rice milk
• 1/2 tsp pepper
• 1/2 tsp turmeric powder
• 3 Tbsp mustard
• 1 Tbsp lemon juice
• 1 Tbsp mixed herb
• 1 cup zucchini
• 1 cup cherry tomatoes
• 2 tsp salt
• 1 handful fresh coriander

Instructions

 

• In a large non-stick frying pan, add the oil, red onion and garlic and cook on medium-high heat for 2-3 minutes until the onion starts to caramelise. 
• Next add the bell pepper and potatoes then cook for about 5 minutes until the potatoes start to soften. You want the potatoes to be cooked but not well done otherwise they will start to break and become mushy. 
• While the potatoes are cooking, add the chickpea flour, rice milk, pepper, turmeric, mustard and lemon to a large mixing bowl. Whisk well until you get a smooth and runny batter. Set aside. 
• Then add the zucchini, tomatoes and salt to the frying pan and stir well. Pour the chickpea batter into the frying pan, give the vegetables one last quick stir and evenly distribute the batter then cover the frying pan with a lid. Cook the frittata for about 10 minutes. 
• When the frittata is done, sprinkle the coriander on top and allow it to sit for about 5-10 minutes (if you can resist) before serving. 

Video

More recipes:

For more recipes, please take a look at some of my latest posts:

• How To Make Gluten-Free Pizza Base
• Easy Lentil Soup With Coconut
• How To Make The Best Bagels
• How to Make Béchamel Sauce
• Easy Vegetable Soup