Chickpeas or garbanzo flour make the egg in this frittata recipe filled with roasted farmers market veggies. Easy, vegan, gluten free, dairy free and soya free with the added boost of anti-inflammatory turmeric spice. Makes for a very hearty and satisfying brunch, lunch or dinner dish.
This week I opened my CSA box to find a bunch of lovely purple dragon carrots along with my other summer veggies. The carrots are a dark purple burgundy hue with a sweet bright orange fleshy interior. These visually stunning natures masterpieces are no less than works of art just by themselves! As you can tell, I am smitten and have come down with a bad case of “carrot” love –itis☺ If you can’t find these feel free to use the rainbow carrot bunch found at your local market for a colorful frittata.
Don’t forget to use Kala Namak (pink salt) found in most Indian grocery stores if you prefer an eggy flavor. I also used nutritional yeast for a added cheezy flavor.
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