If you love frittata, but are not that into eggs – this recipe is for you. Delicious warm or cold and paired with some lovely fresh salad this vegan frittata can be a snack, lunch or dinner favourite!

1 ½ cups of chickpea flour
Salt and pepper
½ teaspoon of turmeric
¼ teaspoon of baking powder
½ teaspoon of parsley
2 cups water
2-3 bell peppers (mixed colors)
1 large red onion
Olive oil

In a bowl mix chickpea flour, baking powder, seasoning, pour in the water and 1 spoon of olive oil. Mix well and let the mixture sit for about half an hour.

Cut the onion and bell peppers in long stripes. Heat some olive oil and fry the vegetables until soft. Season.

Spread the vegetables inside of a tart baking form. Pour in the chickpea batter. Place into a pre-heated 180-degree oven and bake for about 20-30 minutes. Let it cool for 5-10 minutes before removing from the pan and slicing. Serve with a salad and hot sauce.

The post Recipe: vegan frittata with peppers appeared first on Summersalt Yoga Retreats.