ROASTED VEGGIE FRITTATA
Author: 
Recipe type: Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
Ingredients
For the roasted veggies:
  • ½ pound red potatoes (cubed) with their skin on
  • 1 bunch purple dragon carrots (halved, lengthwise)
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin powder
  • 1 tsp sea salt
  • ¼ tsp black pepper to taste
For the chickpeas flour “eggy” mix:
  • 1 cup chickpeas flour
  • 1 cup water
  • ¼ cup cilantro, shredded fine
  • 2 tbsp nutritional yeast
  • ¼ tsp turmeric powder
  • ¼ tsp cumin powder
  • ¼ tsp Kala Namak
  • ¼ tsp celery seeds
  • ¼ tsp baking powder
  • ⅛ tsp baking soda
Instructions
For the veggies:
  1. Preheat the oven to 425 degrees
  2. Cube the potatoes and cut the carrots in half lengthwise.
  3. Toss in olive oil and spices and place on a sheet pan with parchment paper
  4. Roast the veggies in the oven at 425 degrees for ~25-30 mins till veggies light brown and crispy on the outside
For the chickpeas flour “eggy” mix
  1. Prepare the “eggy” mix by blending all ingredients for it. Make sure there are no lumps and it is a smooth batter.
  2. Heat a cast iron pan with 1 tbsp olive oil. Add the prepared “eggy” mix to it. Press the prepared roasted veggies on top.
  3. Finish frittata by baking in the oven at 350 degrees for 15 mins till golden brown. Should be firm to touch and cooked all the way thru. When pierced with knife at center, knife should come clean.
  4. Cool before cutting into 4-6 slices. Garnish with dressing and toppings of choice.
Recipe by Jyoti's Organic Kitchen at https://jyotisorganickitchen.com/roasted-veggie-frittata/