Let’s get cooking! Here’s a detailed, step-by-step guide to making this delicious Vegan Frittata. There are two methods – stovetop and oven-baked:

Stovetop Method:

1. Prepare the Vegetables:

In a pan, combine the sliced zucchini, red onion, and ½ cup of water. Cook over medium heat until the water evaporates and the vegetables are tender.

Season with salt and pepper to taste. Set aside.

2. Make the Batter:

In a large mixing bowl, combine the chickpea flour, water, 2 tablespoons of olive oil, salt, black pepper, and kala namak (if using).

Whisk until smooth and lump-free. Stir in the cooked vegetables.

3. Cook the Frittata:

Heat 1½ tablespoons of olive oil in a non-stick pan over medium-low heat. Pour the batter into the pan and spread the vegetables evenly.

Cook for 4–5 minutes, until the bottom is set. Carefully flip the frittata (using a plate if needed). A plate is very helpful for this!

Cook for another 2–3 minutes, until the other side is golden brown. Avoid overcooking, as you want the frittata to remain moist.

Oven-Baked Method:

1. Prepare the Vegetables:

Follow step 1 from the stovetop method.

2. Prepare the Oven and Baking Pan Preheat the oven to 390°F (200°C). Line a 9×9-inch baking pan with parchment paper and lightly oil it.

3. Make the Batter: In a large bowl, whisk together 1½ cups chickpea flour, 1 ½ cups water, olive oil, salt, black pepper, and kala namak (if using). For a fluffier frittata, add 1 teaspoon of baking powder. Stir in the cooked vegetables.

4. Bake the Frittata:

Pour the batter into the prepared baking pan. Spread the vegetables evenly.

Bake for 18 minutes, or until the frittata is set and golden brown.

Serving (Both Methods):

Let the frittata cool slightly before slicing and serving. Serve it warm, at room temperature, or even cold. It’s delicious any way!