Vegan Frittata with Purple Potatoes

Violife

violife-frittata

Cheesy frittata without eggs or dairy? Believe it!

1 pack Violife Just Like Cheddar shreds

5 oz chickpea flour

3 medium zucchinis, grated

17 oz (purple) potatoes in thin slices

1 cup onion or shallot, thinly sliced

¼ tsp baking powder

2 cups water

½ cup fresh parsley, chopped

3 tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)

½ tsp turmeric

1/8 tsp cayenne pepper

½ tsp freshly ground black pepper

¼ tsp sea salt

thyme sprigs, to serve

Serves 4

  • Preheat oven to 572° F.
  • Place 1 tbsp of olive oil in cast iron pan.
  • In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cayenne pepper. Season with salt and black pepper and stir.
  • Add water, ½ pack of Violife Just Like Cheddar shreds and whisk until no lumps remain.
  • Add 1 tbsp olive oil and let the batter rest while you chop veggies.
  • In a frying pan shallow fry the onion with the potatoes and add the zucchini and the parsley.
  • our batter on top of the veggies and place in the oven for 10 minutes on grill.
  • Sprinkle with remaining Violife Just Like Cheddar shreds and thyme to serve.

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