Eggless Zucchini Frittata

We can make an eggless zucchini frittata by using alternative ingredients that can bind the vegetables together and provide a texture similar to traditional frittatas. Here is an alternative recipe that might suit your needs:

Ingredients

• 2 medium zucchinis
• 100 g of chickpea flour
• 250 ml of water
• 1 tablespoon of nutritional yeast flakes (optional, for a more “cheesy” flavor)
• 1/2 teaspoon of turmeric (for color)
• Salt and pepper as needed
• Herbs of choice (basil, parsley, mint)
• Extra virgin olive oil

Preparation

1. Wash the zucchinis and cut them into thin slices or grate them.
2. In a bowl, mix the chickpea flour with water, nutritional yeast, turmeric, salt, and pepper until you get a smooth and lump-free batter.
3. Add the sliced zucchini and chopped herbs to the batter and mix well.
4. Heat a drizzle of extra virgin olive oil in a non-stick pan and, once hot, pour in the zucchini and chickpea flour mixture.
5. Cook over medium-low heat, covering with a lid, until the bottom is golden (about 8-10 minutes), then gently flip the frittata over with the help of a plate and cook the other side until golden.
6. Serve the zucchini frittata hot or at room temperature.

Fun Facts

Chickpea flour is a widely used egg substitute in vegan diets for its ability to bind ingredients together and for its egg-like consistency once cooked. Moreover, it adds a touch of flavor and plant proteins to the dish.