Baked Broccoli And Tomato Frittata Recipe

About this recipe

This hearty baked frittata combines the goodness of broccoli, tomatoes, and Parmesan cheese for a satisfying dinner option. Perfect for those seeking a quick and nutritious eggetarian meal.

Ingredients

• 100 g Broccoli Florets
• 100 g Sambar Onion Peeled
• 100 g Old Hill Parmesan Cheese
• 500 ml Sids Farm Toned Milk
• 2.5 Kg Austin Whole Peeled Tomato
• 1 pack (500 g) Natureland Organics Chana Besan
• 16 g Orika Oregano
• 500 g Tomato - Hybrid
• 1 kg Akar Powder Salt
• 100 g Zoff Garlic Powder
• 100 g Salt
• 1 Kg Red Lotus Special Flour

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a large bowl, mix 1 cup chickpea flour with 9 cups of water until smooth and light and fluffy.
3. 3. Stir in 1 cup chopped broccoli, 1/3 cup finely chopped onion, 1/4 cup grated Parmesan cheese, 2 tablespoons milk, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon garlic powder until well combined.
4. 4. Pour the mixture into an ungreased 11 x 7 x 2-inch baking dish, spreading it evenly.
5. 5. Sprinkle an additional 1/4 cup grated Parmesan cheese on top and arrange 1 sliced tomato into wedges over the surface.
6. 6. Bake the dish, uncovered, in the preheated oven for 25 to 30 minutes, or until the frittata is set and lightly golden on top.
7. 7. Remove from the oven, let it cool slightly, and serve warm for a delicious dinner.