Vegetarian Pepperoni And Veggie Frittata Recipe

About this recipe

This hearty and flavorful frittata combines vegetarian pepperoni with fresh zucchini, cauliflower, and parmesan cheese for a satisfying dinner option. Perfect for those seeking a quick and nutritious meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 500 G Jack'S Cauliflower Florets
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Organic Sundried Tomatoes
• - Doves Farm Organic Chickpea Flour

Instructions

1. 1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
2. 2. Add 1/2 cup diced onion and sauté until tender, about 3-4 minutes.
3. 3. Stir in 1 cup diced zucchini and 1/2 cup finely chopped cauliflower, cooking for another 5-6 minutes until the vegetables are softened.
4. 4. In a bowl, mix 1 cup of chickpea flour with 1 1/3 cups of water until well combined.
5. 5. Add 3 1/2 ounces of sundried tomatoes to the chickpea mixture and stir to combine.
6. 6. Pour the chickpea mixture over the vegetables in the skillet, spreading it evenly.
7. 7. Cook over low heat for about 15 minutes, or until the frittata is mostly set but the surface remains slightly moist.
8. 8. Place the skillet under a preheated broiler for 1-2 minutes, or until the surface is fully set and lightly golden.
9. 9. Serve the frittata directly from the skillet or transfer it to a serving plate. Slice and enjoy!