Tomato and red pepper frittata
Course: Lunch Servings: 8
Prep time: 0 min Cook time: 0 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
A traditional frittata is simply a egg based brunch, eaten hot or cold and cooked in butter or oil. In fact ‘frittata’ translate to ‘fried’ in Italian so put in simple terms meaning fried egg with added extras, a great way to use up left overs.
Obviously a vegan frittata does not contain egg, instead I have used gram (chickpea) flour to replicate the eggy texture. I have been using gram flour n many egg based recipes including a vegan omelette, scrambled egg and quiche.
I don’t think you’ll be disappointed as this frittata is tasty, filling and 100% powered by plants with our an egg in sight. I really hope you enjoy making this.
Ingredients
1 red onion - finely chopped
1 red pepper- sliced and cubed
1/2 punnet cherry tomatoes - halved
1 red chilli - finely chopped
1 clove garlic - grated
170g gram flour
175ml water
Oil to fry
Method
In a large mixing bowl mix together the gram flour and water and leave to one side
Sweat the onion over a low heat until translucent
Add the pepper and fry for another 5 minutes until soft
Add the chilli and garlic and mix it well
Add the tomatoes and fry for a further 2 minutes
Pour the veggies into the bowl of flour/water and carefully fold all the ingredients together
Add a little oil to a frying pan, pour in the mixture and fry over a medium heat for around 5-10 minutes
Flip the frittata over and cook for another 5 minutes
Serve hot or cold with a nice side salad for the perfect lunch
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)