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Recipe: Vegan Frittata Made With Avocado Oil

There is something about frittatas that remind us of childhood. It is that one dish your mum could throw together in a rush with leftover old ingredients and make it taste so darn delicious!

Makes 16 slices


  • 1 tsp avocado oil
  • 4 spring onions, finely sliced
  • 1 large grated zucchini
  • 1 cup chickpea flour
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/4 tsp turmeric powder
  • ½ tsp sea salt
  • 1 cup milk of choice
  • 1/2 cup roughly chopped basil leaves


  1. Preheat the oven to 180°C
  2. Gently sauté the spring onions in avocado oil until translucent then add the grated zucchini, and stir often as you cook, about 5 to 10 minutes.
  3. In a large bowl, whisk together chickpea flour, nutritional yeast, turmeric and garlic powder with the milk.
  4. Add the zucchini and chopped basil, and stir to combine.
  5. Pour into a line baking tin and bake for about 30 minutes, or until slightly golden brown. Slice and serve with toppings of choice.
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