Page 36 - Veggiefood Presentation

Veggie Frittatas

Ingredients Method

1 carrots In a bowl, mix 1 & ½ cups of gram flour and 1 &
1/4 zucchini/ courgette ½ cups of water. Mix well using a whisk
Spinach (roughly chopped - ½ cup) Add red chili powder, salt to taste. Again mix
1 onions well with a whisk and make it lump-free
1 tablespoon fresh coriander If using green chili - chop it very fine and add it
1 tablespoon fresh dill to the batter. You can also add chopped fresh
3 tablespoons shredded cheese coriander to the batter and mix again
1 chickpea flour Take a muffin tray, grease with cooking-spray or
1/2 teaspoon red chili powder small amount of butter
Salt (to taste)
3/4 teaspoon baking powder Into each depression on the tray, add
1 green chilies vegetables of your choice
Pre-heat the oven to 180c Since I made 2 different kinds of the frittatas, I
Grate your vegetables, cheese, keep it added about a tsp or 2 of shredded carrot,
ready shredded zucchini, finely chopped onion, and
chopped coriander into 6 of the
pockets/depressions

Into the other 6 I added, grated cheddar,
roughly chopped spinach, few fresh dill leaves
(as shown in the picture)
Then, add baking powder into the batter, mix
well using a whisk

Using a small ladle or pouring jug, pour the
batter over the veggies/cheese covering them
¾ the way to the top

Bake in the oven for 20 - 22 min or until the
middle becomes firm

Run a knife along the edge to release the
muffins/frittatas. They should come out easily

Serve with your favorite chutney/ketchup/peri
peri sauce or as is and enjoy!