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 Ingredients 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 Method Preheat the oven to 180°C 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. In a large bowl, whisk together chickpea flour, nutritional yeast, turmeric and garlic powder with the milk. Add the zucchini and chopped basil, and stir to combine. Pour into a line baking tin and bake for about 30 minutes, or until slightly golden brown. Slice and serve with toppings of choice.
