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

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

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.