Cheesy Vegetable Frittata Recipe

About this recipe

A hearty and flavorful dinner option, this frittata combines eggs, cheddar cheese, and colorful vegetables for a satisfying eggetarian meal.

Ingredients

• 500 ml Oleev Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 200 g Mooz Cheddar Cheese Block
• 1 pack (500 g) Natureland Organics Chana Besan
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g Snapin Nutmeg Powder

Instructions

1. 1. Heat 3 teaspoons olive oil in a skillet over medium heat.
2. 2. Add 1/4 cup diced onion and 1/4 cup diced red pepper; cook until tender, about 5 minutes.
3. 3. Remove the cooked vegetables from the skillet and set aside.
4. 4. In a bowl, mix 1 cup of chickpea flour with 1 1/2 cups of water until smooth. Stir in the cooked vegetables, 3/4 cup shredded cheddar cheese, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of nutmeg.
5. 5. Heat the remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Pour in the chickpea flour mixture and spread evenly.
6. 6. Cook for 5-7 minutes or until the edges are set and the bottom is lightly browned. Transfer the skillet to a preheated oven at 375°F and bake for 10 minutes or until the frittata is fully set.
7. 7. Remove from the oven, let cool slightly, and slice into wedges to serve.