I made this frittata for my daughter who’s turned vegan for some years now. A light and tasty dish – it’s ideal for a light summer lunch or supper. It can also be served cold. A refreshing tomato salad would be perfect to go with it.
The oatmeal gives this frittata a moistness and the addition of some spices and herbs makes it delicious. The vegan cheese works wonderfully well on this frittata.
You can also substitute the zucchini with other vegetables such as Broccoli, Cauliflower, Mushrooms or a combination of mixed vegetables.
PREP: 30 minutes COOK TIME: 50 minutes SERVES: 4
- 2 zucchinis, sliced thinly
- 1 cup spinach, chopped
- 2 onions, chopped
- 2 green chillies, chopped
- 1 tsp cumin seeds
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 3/4th cup chickpea flour
- 3/4th cup oatmeal
- ½ tsp asafoetida powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp baking soda
- 1 cup greek yoghurt
- 3 tbsp fresh coriander, chopped
- 2/3rd cup vegan cheese (optional)
- Salt to taste
Grease a round 8” pan or line with parchment paper. Preheat the oven to 180 C.
Grind the oatmeal in a food processor or blender. Transfer to a mixing bowl.
Heat the oil in a large pan and add the cumin seeds. Add the garlic, onions and green chillies. When the onions are transparent, add the spinach and salt. Do not cook the spinach. Mix well and remove immediately. Set aside.
Mix the chickpea flour with the ground oatmeal and add the asafoetida, turmeric, chilli powder, baking soda and yoghurt. Add salt to taste and enough water to make a thick batter as for pancakes. Add the fresh coriander and the spinach mixture to this batter and mix well.
Line the zucchini slices in the buttered pan and spoon in the prepared batter on top. Bake in the oven for 30-40 minutes until a toothpick inserted in the centre comes out almost clean. Sprinkle the cheese on top (if using) and grill until the cheese melts. Remove from the oven and let it sit in the pan for 30 minutes. Invert gently on to a serving plate.