Vegan Frittata

Ingredients

2 c. mixed veggies

1-2 tsp. avocado oil

1/2 c. chopped veggie protein (optional)

1/2 c. vegan mozzarella, feta, or ricotta (optional)

For the batter: 

1 c. chickpea flour

1 c. plant milk

1 tsp. kala namak

1 tsp. tumeric

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. crushed red pepper

1 tsp. Dijon mustard 

Directions

Preheat oven to 350 degrees. Make the batter by blending all ingredients in Vitamix or other blender. Preheat a 10-inch cast iron skillet and add avocado oil to the skillet. Sauté the veggies until softened and slightly browned. Add the veggie protein, if using. Pour the batter over the sautéed veggies and dollop vegan cheese on frittata. 

Transfer the frittata to the oven and bake until lightly browned and fork comes out pretty clean. Mine took about 20 minutes. Switch to broiler for about 5 minutes to brown cheese.

Slice into 8 sections and serve with fresh herbs. 

1 slice = 150 calories (includes 4 oz. of vegan salami and 1.5 oz. of vegan mozzarella)