Chunky Veg Vegan Frittata

Steps

1. 1

   Preheat the oven to 190°C (375 °F). Peel and cut the sweet potatoes and courgettes into 2 cm cubes, then finely chop the basil and dill.

2. 2

   Line a medium-sized baking tray or a 30 cm oven-safe skillet with parchment paper. Scrunch the parchment first so it is easier to lay flat, then press it into the pan and up the sides.

3. 3

   Put the sweet potato cubes in the prepared pan. Drizzle with one-third of the olive oil, season with salt and black pepper, and bake for 10 minutes.

   Start 10-minute timer
4. 4

   While the sweet potatoes bake, weigh the chickpea flour into a large bowl by passing it through a fine-mesh sieve. This helps prevent lumps.

5. 5

   Add the oat milk, mustard, ½ tablespoon salt, remaining olive oil, water, and plenty of black pepper to the sifted chickpea flour. Whisk thoroughly, then set the batter aside to let the flour absorb the liquids.

6. 6

   After the sweet potatoes have baked for 10 minutes, remove the pan from the oven. Add the courgette cubes over the sweet potatoes, drizzle with a little olive oil, season, and return the pan to the oven for 10–15 minutes, until the vegetables have softened.

   Start 10-minute timer
7. 7

   Stir the chopped basil and dill into the chickpea batter.

8. 8

   When the vegetables are out of the oven, sprinkle some vegan feta over them, if using. Toss the vegetables to distribute the feta and make a little space between the pieces.

9. 9

   Pour the batter over the vegetables. Scatter more vegan feta on top, if using.

10. 10

    Bake for 25–30 minutes, until set. Insert a toothpick into the centre; it should come out dry.

    Start 30-minute timer
11. 11

    Let the frittata cool for at least 10–15 minutes. Serve hot or cold.

    Start 15-minute timer