This quick and easy rainbow veggie frittata has been my hyper-fixation lunch for a couple of weeks now. It has earned its place not just because it’s nutritious and comes together in 3 simple steps but more importantly, the protein takes no time to prepare! Honestly, plant-based protein (besides tofu, which is not so accessible to me) takes a while to cook. So you probably have to prepare it in advance or buy the prepared version. This frittata is different! Instead of eggs, I use chickpea flour, which takes no time to prep and the frittata takes only 5 minutes to cook! It also packs more than 12g of protein, which is how much you’d get from 2 eggs.
Another great thing about this recipe is how you can toss any veggie leftovers/scraps you have in the fridge! Like most of my recipes, it’s super customizable. Use any veggies you have lying around. To spice things up, top it with a creamy sauce and a quick pickle or salsa. I just grabbed a handful of one of the veggies I chopped (I used celeriac, but you can pickle the cabbage, carrots, or whatever your heart desires) and added the leftover vinegar from the Kimbap recipe to it.
Quick and Easy Rainbow Vegan Fritatta
Prep time: 6 minutes
cook time: 9 minutes
Serving: 1
Ingredients
- 50g chickpea flour
- ½ tsp salt
- 2 tbsp + 1tsp oil
- Salt to taste
- ¼ cup (30g) oyster mushrooms
- ½ a red bell pepper (30g)
- ½ a carrot (30g)
- ¼ cup (20g) scallions
- ⅓ cup (30g) celeriac
- ⅓ cup (30g) leek
- ⅓ cup(30g) spinach
- 1 garlic clove
- 1 small green chili pepper, optional
- Parsley or other herbs for garnish
Tahini sauce:
- 1.5 tbsp tahini
- 2 tbsp lemon juice
- Salt and pepper to taste
Quick pickles:
- small handful of veggie of choice
- 2 tbsp vinegar
- Salt to taste
- Herbs
Instructions:
1. Thinly slice the washed veggies into matchsticks. You want them to be about the same size so they take the same amount of time to cook. For the pickles, grab a small handful of one of the veggies, I went with a bit of celeriac. Add 2 tbsp of vinegar, along with a bit of chopped parsley, and salt. Set it aside. Heat up a non-stick pan and add 1 tbsp of oil. Toss in the veggies and cook for 3-4 minutes or until wilted and the size has reduced.
2. In the meantime, prepare the batter. Whisk the chickpea flour with 1 tsp of oil, a pinch of salt, and ½ cup of water. You want a runny pancake batter consistency. Add the cooked veggies to the batter and mix well. Clean the pan and heat up 1-2 tbsp of oil. Make sure the pan is well coated in oil so the frittata doesn’t stick. Add the mixture to the pan and spread it out using a spatula. Once you get a thin and even layer cover it with a lid and cook for 4 minutes. Take the lid off and cook for another minute. The top should be set. You can flip it to get both sides crispy, but you don’t need to.
3. While the frittata is cooking, prepare the tahini sauce. Add the tahini, lemon juice, and salt and pepper to taste. Mix well, dilute with water until you get your desired consistency. Serve the frittata with the tahini sauce, pickles, chopped parsley, and a drizzle of hot sauce.
Dig in and enjoy this tasty yet effortless meal!
