A vegan frittata is perfect for breakfast, dinner or really any time of the day. It's also a perfect way to use leftover vegetables and the addition of HerbY-Cheese Cheddar in this recipe adds a yummy cheesy flavour to delight the palate. The recipe also features ๐๐ฒ๐ฟ๐ฏ๐ฌ๐๐ผ๐ฟ๐ฒโข๏ธ ๐ฃ๐น๐ฎ๐ป๐ ๐ฃ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐น๐ผ๐ฐ๐ธ as to provide a protein boost to this dish.
Recipe by Shalu Asnani of Little Green Kitchen.
INGREDIENTS
- Olive oil for sautรฉing
- 1 onion, finely chopped
- 2 potatoes, diced into ยฝ cm cubes
- 1 capsicum, diced into 1cm cubes
- 2 cloves garlic, minced
- ยฝ tsp salt
- ยฝ tsp oregano
- ยฝ tsp paprika
- 2 Tbsp corn flour
- ยฝ cup water
- 120g ๐๐ฒ๐ฟ๐ฏ๐ฌ๐๐ผ๐ฟ๐ฒโข๏ธ ๐ฃ๐น๐ฎ๐ป๐ ๐ฃ๐ฟ๐ผ๐๐ฒ๐ถ๐ป ๐๐น๐ผ๐ฐ๐ธ (crumbled)
- ยผ tsp turmeric
- ยฝ tsp black salt (kala nimak)
- 4 Tbsp fresh parsley, chopped
- ยฝ cup grated ๐๐ฒ๐ฟ๐ฏ๐ฌ-๐๐ต๐ฒ๐ฒ๐๐ฒ Cheddar
- 2 Tbsp breadcrumbs
- 1 tomato, sliced
(Serves 4)
METHOD
- Preheat the oven to 180ยฐC.
- Sautรฉ onion till lightly browned and fragrant. Add potatoes, capsicum and garlic and continue cooking till potatoes are slightly soft. Season with salt, oregano and paprika.
- Blend corn flour, water, protein block, turmeric and black salt into a thick batter.
- Combine vegetables and batter. Add spinach and parsley. Fold in grated cheddar (reserve 2 Tbsp for topping).
- Lightly grease a medium-sized oven dish with olive oil. Add frittata mixture and spread evenly. Sprinkle remaining grated cheddar and breadcrumbs. Top with sliced tomato.
- Bake in the oven for 30 minutes until top is golden brown and frittata is firm. Let cool for ten minutes then cut into slices and serve with a green salad.