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.
