A vegan frittata made with chickpea flour and vegetables, great for anyone looking for an egg alternative.
Clean the pumpkin and cut it into pieces.
Peel the potatoes and cut them into pieces.
Cook the potatoes and pumpkin in water; when cooked, drain the water and mash into a purée.
Season the potato and pumpkin purée with salt and pepper.
In a bowl, mix the water and chickpea flour until there are no lumps.
Combine the potato and pumpkin purée with the flour and water mixture.
Spread the mixture in a baking tray lined with baking paper.
Sprinkle the surface with grated cheese and breadcrumbs, then add a drizzle of extra virgin olive oil.
Bake in a preheated oven at 200 degrees for 15-20 minutes.
Baking tray
Baking paper
Cooking pot
It can be stored in the refrigerator for 2-3 days.
Serve hot or at room temperature. Great as a main course or a one-dish meal.
Italia
| Energy (kcal) | 82.44 |
| Carbohydrates (g) | 13.92 |
| of which sugars (g) | 1.65 |
| Fat (g) | 1.44 |
| of which saturates (g) | 0.78 |
| Protein (g) | 3.79 |
| Fibre (g) | 1.74 |
| Salt (g) | 0.07 |
