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Recipe: Vegan Frittata - GF & Vegan

August 26, 2020

Recipe: Vegan Frittata - GF & Vegan

Forget sandwiches, try our vegan frittata recipe - perfect for lunchboxes. Packed full of veg and iodine-rich seaweed crisps, there will be no complaints about this nutritious and delicious lunch!

RECIPE: Vegan Frittata

  • 100g Chickpea Flour (Gram Flour)
  • 200ml Water
  • 2 Peppers
  • 1 Large Onion
  • 1 Courgette
  • 1 Packet Sea Salted Seaweed Crisps
  • 1 tsp Garlic Powder
  • Salt & Pepper to taste
  • Olive Oil
  • Preheat the oven to 180C.
  • Chop up the peppers, onion and courgette, toss with oil and place on a baking tray. Roast in the oven for 20 minutes.
  • Meanwhile, mix together the chickpea flour and water in a large bowl, to create the batter. Add in the garlic powder, salt and pepper.
  • Once roasted, take the vegetables out of the oven and mix into the batter.
  • Heat a tbsp of oil in a non-stick ovenproof frying pan and pour in the mixture.
  • Spread the mixture out evenly across the pan.
  • Take the Sea Salted Seaweed Crisps and gently push into the batter.
  • Cook for around 5 minutes before placing in the oven for a further 10 minutes or until the frittata has become solid and starts to crisp slightly around the edges.
  • Eat warm or leave to cool and cut into slices ready for lunchboxes.

Buy our Sea Salted Seaweed Crisps here.