Step 1

You can watch the video in the post for visual instructions.Start by heating oil in an oven-proof skillet. Also, grease the sides of the skillet. Add onion, peppers, and sweet potato. Fry over medium heat for about 5-6 minutes stirring occasionally. Also add zucchini, tomato, peas, and garlic. Fry for a further 3-4 minutes, then turn off the heat.

Step 2

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Skip this step if you are going to make the frittata on the stovetop (see "Stovetop Method" below).

Step 3

Make the batter in a medium to a large bowl. Add chickpea flour, tapioca flour, nutritional yeast, baking powder, and all spices. Stir with a whisk to combine. Then add water in 3 portions, stirring continuously until there are no lumps.

Step 4

Pour the batter into the skillet and stir to cover the veggies with it. Decorate with more veggies (optional).

Step 5

Bake in the oven for 30-35 minutes. I have a gas oven and it took exactly 35 minutes, but every oven is different, so check after 30 minutes. The edges of the frittata should be golden brown and you should spot cracks everywhere.

Step 6

Follow the same steps above but instead of baking it in the oven, cover the skillet with a lid. Cook on low to medium heat for about 12-15 minutes.

Step 7

Grease a large plate with a little oil. Place it on top of the skillet and carefully flip both, the skillet and the plate. Transfer the inverted frittata back to the skillet, add a lid and cook for a further 10 minutes on low to medium heat.

Step 8

Invert the frittata on a plate and garnish with fresh herbs. Enjoy warm or cold!

Step 9

Store leftovers covered in the refrigerator for up to 4-5 days. You can also freeze it.