Baked vegan gluten-free frittata

Hello readers,

Welcome to my cosy corner of the kitchen, where today, we’re indulging in the delightful art of creating a baked vegan gluten-free frittata. Inspired by Italian cuisine, this recipe promises a harmonious blend of flavours and textures that will leave your taste buds tingling with joy.

With a handful of wholesome ingredients and a pinch of culinary magic, we’ll embark on a culinary journey that celebrates the vibrant essence of plant-based goodness. So, gather your utensils, preheat the oven, and let’s dive into the delightful world of vegan gastronomy together.

Baked vegan gluten-free frittata ingredients

• 230 gr chickpea flour
• 150 ml acquafaba chickpeas water
• 450 ml water at room temperature
• 4 tbsp extra-virgin olive oil
• 2 tsp salt
• 3 tsp nutritional yeast optional
• Q.B spices
• Q.B seeds optional
• 300 gr vegetables the ones you prefer, to weigh raw

Method

Pour the chickpea flour into a large bowl, add aquafaba and water (gradually) mixing well with a whisk (you will have to get a very liquid mixture);

1. Add salt, spices and oil. If there are bubbles on the surface, just remove them with a spoon;
2. Then add the nutritional yeast (and the seeds, if you want to add them directly to the mixture);
3. Finally, add the vegetables (weigh them raw, but you can combine them both raw and cooked. Depending on your tastes and the type of vegetables you choose. For example, mushrooms must be cooked before, while zucchini or peppers are also good raw);
4. Oil the bottom of a baking tray (any size is fine. I like to get a rather high frittata, so I use a baking tray not too large), and pour the mixture. (on the surface you can pour more seeds. Optional) ;
5. A drizzle of oil on the surface, so it’ll become crisper. And bake at 220° FAN for 30-40 minutes

I hope you enjoy making and savouring it as much as I do! From my kitchen to yours.

Happy Cooking.