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At this stage of our life, dinner is usually the only meal we get to eat together every day, so I try to keep it interesting and as always, use the fresh produce available to us.
A typical Israeli dinner is very light and contains a certain variation of eggs, bread, and salad. But when trying to maintain a vegan lifestyle you can often find yourself compromising for just the bread and salad. I say - no more!
This vegan frittata is rich and hearty, so there is no need for bread! Pair it with a bowl of fresh salad and you got yourself the ideal summer days dinner - light, simple, gluten-free and packed with plant-based protein.
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recipe
Prep Time
10 minutes
Cook Time
7 minutes
Difficulty
Servings:
2Ingredients
- 0.5 cup lentil or chickpea flour
- 1 tbsp nutritional yeast
- 1 tsp Himalayan salt
- 0.5 tsp garlic powder
- 0.5 tsp ground black pepper
- 0.5 cup water (if needed add 1 tbsp water)
- 1 handful parsley
- 1 handful spinach
- 2 shallot onions
- 0.25 sweet potato
- 0.5 zucchini
- 4 cherry tomatoes
- olive oil
Instructions
In a medium bowl, whisk together the flour, nutritional yeast, spices, and water. The batter should be similar to a pancake mixture.
Chop the parsley and spinach and add to the frittata mixture. Mix to combine.
Thinly slice the other vegetables (especially the sweet potato as you would want to make sure it cooks properly).
Add a little oil to a cast iron or a non-stick pan and heat it over medium heat. Add the frittata mixture and top with the vegetables. Cook for 2-4 minutes until the top isn't runny anymore.
Carefully flip to the other side, reduce the heat and cook for additional 2-3 minutes.
Serve warm with a side salad. We recommend a fresh arugula salad with olive oil - balsamic vinegar dressing.
