Author Notes
My favorite quick recipe that is ready under 30 minutes. Frittata with chickpea flour and almond milk instead of eggs makes this dish vegan, naturally gluten-free and rich in protein and minerals. This frittata can be eaten warm as a dinner dish, together with some green salad on the side. This makes a great cold lunch or even breakfast as well! —Sylwia | Vibrant Food Stories
Ingredients
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1
large sweet potato
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4
small yellow beets
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1
yellow pepper
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1 handful
fresh thyme
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0,5 teaspoons
salt, ore more to taste
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0,5 teaspoons
black peppar
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1,5 cups
almond milk
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2 tablespoons
oliv oil
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2 handfuls
spring onions, to garnish
Directions
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Preheat the oven to 200 ° C.
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Peel and cut sweet potato and gulbetorna into smaller pieces. Chop the peppers into long pieces.
Fry the vegetables are golden brown in oil in a skillet over medium heat. Add the chopped thyme and season with salt and pepper. Put aside.
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Whisk the whole thing chickpea flour and medium milk in a bowl, add the olive oil and season with salt and pepper.
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Pour the mixture over the vegetables. Bake in the middle of the oven for about 20 minutes.
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Serve with chopped scallions and a few sprigs of thyme.
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