Mixed Vegetable Chickpea Frittata

Ingredients:

For the Frittata:

• 2 cups chickpea flour

• ½ cup tapioca flour

• Sea salt

• 1-2 cups water

• Olive oil

For the filling:

• 2 Zucchini

• 1 large handful spinach

• 1 small onion

• Olive oil

• Sea salt

• Chili Flakes

(or any vegetables in season!)

Instructions:

In a medium saucepan over medium heat, heat about 2 tbsp olive oil

1. Saute the onion and when translucent add the chili flakes. Add the thinly sliced zucchini and sautee until slightly browned

2. Turn off heat and mix in the baby spinach. It should wilt

3. Adjust salt and set aside

4. In a medium bowl whisk together the chickpea flour and tapioca flour. 

5. Pour in the water bit by bit, stirring until the consistency reaches that of pancake batter. Add salt (and any herbs if desired).

6. Finally, stir in the sauteed vegetables and in the same pan, heat another 2 tbsp of olive oil. 

7. Once the oil is heated, pour in the frittata mixture. 

8. Cook (over medium heat) on each side for about 2-3 minutes or until golden brown. (make sure the center is cooked through as well. It may take more or less time depending on the thickness of the frittata. I.e. size of pan)

9. Serve (with any accompaniments (I like it with a tomato salad)  and enjoy!