Fuss Free Courgette Baked Frittata
This vegan courgette baked frittata with courgettes is: easy, light, gluten free, low cal, packed with nutrients, and addicting!
Servings: 6 portions
Calories: 118kcal
Ingredients
- 1 kg Courgettes Zucchini
- 5 tbsp Chickpea Flour Besan
- 3 tbsp Crumbled Corn Flakes
- 40 g Vegan Grated Cheese
- 2 Garlic Cloves
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Fresh Mint chopped
- 1/2 tsp Black Pepper optional
Instructions
- Shred the courgettes by hand or with a food processor. Add the sea salt, stir well and let it rest for up to 30.
- Add the chickpea flour, the vegan cheese (keep a tablespoon for later), the mint, the garlic (grated) and the pepper. Mix well to a batter-like consistency. If needed add more chickpea flour.
- Drizzle some olive oil on the bottom of a baking tray, spread well the oil and coat with a generous amount of ground corn flakes.
- Gently pour the batter and level it well.
- Sprinkle with another handful of corn flakes, the grated vegan cheese that we put aside and a drizzle of olive oil.
- Bake in 200°C (390°F) preheated oven for 30 minutes, or until golden brown.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Potassium: 507mg | Fiber: 3g | Sugar: 6g | Vitamin A: 469IU | Vitamin C: 32mg | Calcium: 33mg | Iron: 3mg