Do you hate throwing away sad-looking veggies at the end of the week as much as we do? 😞 Try our sad veggie frittata! 🍆🍠😍 It’s a delicious and easy way to use up those leftover vegetables and make a nutritious meal at the same time. Plus, it’s a great way to reduce food waste! Give it a try, and let us know how it turns out.
INGREDIENTS
3 cups veggies of your choice, grated
1 onion, grated
2 cloves garlic, finely grated
1 cup chickpea flour
1 teaspoon salt
1/2 teaspoon cracked black pepper (optional)
Handful herbs and / or greens of your choice (herbs from the garden; silverbeet leaves; celery leaves – save these from waste too! – etc..)
@thevegandairy Persian Feta
METHOD
Preheat oven to 200 degrees celcius. Add all your grated veggies and your salt to a mixing bowl. Stir well to combine and set aside for 5 minutes or so to draw out any excess water. Strain this liquid (water your plants, don’t pour it down the sink!). Add the chickpea flour, pepper, and greens / herbs and mix well.
Oil an oven dish WELL and press your mixture into the dish. Bake for 30-40 minutes. Remove from the oven and allow to cool (if you want a ‘firm’ cold style frittata, pop it in the fridge to cool completely before serving). Serve with salad and Persian Feta. You’re welcome! 😍🌱
