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.
Cube the potatoes and cut the carrots in half lengthwise.
Toss in olive oil and spices and place on a sheet pan with parchment paper
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
Prepare the “eggy” mix by blending all ingredients for it. Make sure there are no lumps and it is a smooth batter.
Heat a cast iron pan with 1 tbsp olive oil. Add the prepared “eggy” mix to it. Press the prepared roasted veggies on top.
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.
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/