Name: Healthy Vegan Vegetable Frittata (Italian) recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium potato, diced (with or without the skin); 1 small onion diced; 1 Yellow bell pepper, diced; 1 zucchini diced; 2 cloves garlic, minced; 8 cherry tomatoes, quartered; 10 black olives sliced; salt to taste; 1/2 teaspoon freshly grounded black pepper; For the batter; 1/2 cup garbanzo bean flour or corn flour; 1/2 teaspoon baking soda; 1 teaspoon lemon juice; Salt to taste; 1/2 cup almond milk; 1/2 teaspoon mustard powder; 1 teaspoon Italian herbs dried; 1/2 teaspoon garlic powder; 1/8th teaspoon white or black pepper, optional; Salad Topping; 2 fresh lettuce leaves; 2 tbsp vegan mayonnaise; Salt to taste

ABOUT Healthy Vegan Vegetable Frittata (Italian) RECIPE

I love to play with flavours and this vegetable frittata was the absolute one. This was my first attempt baking an Italian frittata and that too totally vegan and cruelty free. Personally I found this frittata to be flavourful and filling. Very ideal for weight watchers.

Ingredients Serving: 4

1 tablespoon olive oil
1 medium potato, diced (with or without the skin)
1 small onion diced
1 Yellow bell pepper, diced
1 zucchini diced
2 cloves garlic, minced
8 cherry tomatoes, quartered
10 black olives sliced
salt to taste
1/2 teaspoon freshly grounded black pepper
For the batter
1/2 cup garbanzo bean flour or corn flour
1/2 teaspoon baking soda
1 teaspoon lemon juice
Salt to taste
1/2 cup almond milk
1/2 teaspoon mustard powder
1 teaspoon Italian herbs dried
1/2 teaspoon garlic powder
1/8th teaspoon white or black pepper, optional
Salad Topping
2 fresh lettuce leaves
2 tbsp vegan mayonnaise
Salt to taste

Instructions

Preheat oven to 180 degrees C.
Smear 1 teaspoon of olive oil in a cake pan and keep it in the oven.
Heat oil in a pan over medium heat and sauté onions and garlic for a few minutes.
Add potatoes and cook for 5 minutes.
Add yellow bell pepper, zucchini and olives, sauté for a minute to retain the colour and crunch.
Add tomatoes and cook another minute.
Season with salt and pepper to taste.
Now take a mixing bowl and combine the remaining ingredients listed under batter and whisk well to obtain a smooth, lump free pancake like batter.
Add the sautéed vegetables to the batter.
Stir well and pour into the prepared baking dish.
Bake for 20-25 minutes uncovered until batter is set.
Now brush with 1 teaspoon olive oil, and return it to the oven for 5 more minutes.
Remove and let cool a bit before slicing and serving.
Serve along, with green salad, vegan mayonnaise and with any condiments of choice.
Enjoy.

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