Grilled Zucchini And Bell Pepper Frittata Recipe

About this recipe

This hearty and flavorful frittata combines grilled zucchini, bell peppers, and Parmesan cheese for a satisfying dinner. Perfect for those seeking a quick and nutritious Eggetarian meal.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 250 g Zucchini Yellow
• 125 g Red Bell Pepper
• 250 g Organically Grown Green Capsicum
• 25 g Parsley
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (500 g) Natureland Organics Chana Besan
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat 1 tablespoon of olive oil in a 9-inch skillet over medium heat.
2. 2. Add 1/2 cup diced onion, 1 cup sliced zucchini, 1/2 cup diced red bell pepper, and 1/2 diced green pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper to taste.
3. 3. In a medium bowl, whisk together 1 cup of chickpea flour, 1/3 cup fresh grated Parmesan cheese, and 2 tablespoons chopped parsley.
4. 4. Add the cooked vegetables to the chickpea flour mixture and stir to combine.
5. 5. Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium heat. Pour in the chickpea flour and vegetable mixture, spreading it evenly across the skillet.
6. 6. Cook the frittata without stirring for about 5-7 minutes, or until the edges are set but the center remains slightly soft.
7. 7. Sprinkle the remaining 1/3 cup of Parmesan cheese evenly over the top of the frittata.
8. 8. Place the skillet under a preheated broiler, about 4 inches from the heat source, and broil for 2-3 minutes, or until the cheese is golden and bubbly.
9. 9. Remove the skillet from the broiler and let the frittata cool for a few minutes.
10. 10. Slide the frittata onto a serving plate, cut it into wedges, and serve warm.