Summer Veggie Frittata - Meat Free Monday

Name: Summer Veggie Frittata - Meat Free Monday
Ingredients: 600 g (2½ cups) silken tofu; 100 g (⅘ cup) gram (chickpea) flour; 1 teaspoon turmeric powder; 4 tablespoons nutritional yeast; 1 teaspoon smoked paprika; salt and pepper to taste; 3-4 tablespoons water; ½ teaspoon kala namak, also called black Himalayan salt (this gives a very ‘eggy’ flavour to the mix), optional; Use 400 g (2½ cups) of vegetables in total. The following work well but feel free to experiment with what you have available:; courgettes; red peppers; carrots; spring onions; frozen peas; cooked potatoes; green beans; leeks; corn

meatfreemondays.com

Perfect for a savoury breakfast or a picnic or barbecue, this vegetable frittata is a great way to use up odds and ends of vegetables.

View full recipe on meatfreemondays.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatfreemondays.com.

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Ingredients

600 g (2½ cups) silken tofu
100 g (⅘ cup) gram (chickpea) flour
1 teaspoon turmeric powder
4 tablespoons nutritional yeast
1 teaspoon smoked paprika
salt and pepper to taste
3-4 tablespoons water
½ teaspoon kala namak, also called black Himalayan salt (this gives a very ‘eggy’ flavour to the mix), optional
Use 400 g (2½ cups) of vegetables in total. The following work well but feel free to experiment with what you have available:
courgettes
red peppers
carrots
spring onions
frozen peas
cooked potatoes
green beans
leeks
corn