Vegetarian Garden Frittata Recipe

About this recipe

A wholesome and flavorful baked frittata packed with fresh vegetables and topped with tomatoes and Parmesan, perfect for a satisfying dinner.

Ingredients

• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 125 g Cremini Mushroom
• 400 g Urban Platter San Marzano Whole Peeled Tomatoes
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 pack (500 g) Natureland Organics Chana Besan
• 250 g D'Lecta Feta
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Black Pepper Powder

Instructions

1. 1. Steam 1 1/2 cups of broccoli and 1 cup of carrots for 10 minutes until tender.
2. 2. In a large bowl, mix together 1 cup of chickpea flour, 1 cup of crumbled feta, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper until well combined.
3. 3. Stir the steamed broccoli and carrots along with 1 cup of sliced mushrooms into the chickpea flour mixture.
4. 4. Brush a 10-inch round baking pan with olive oil.
5. 5. Pour the chickpea flour and vegetable mixture into the prepared pan, spreading it evenly.
6. 6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the mixture is set and a knife inserted in the center comes out almost clean.
7. 7. Arrange 6 thin slices of tomato on top of the baked frittata and sprinkle with 1 tablespoon of grated Parmesan cheese.
8. 8. Broil the frittata for 1-2 minutes until the cheese is melted and slightly golden. Serve warm.