Chickpea flour frittata with zucchini and spring onion

Ingredients

For 1 serving

• Chickpea flour60 g
• Zucchini150 g
• Spring onions2
• Nutritional yeast12 g
• Turmeric1 pinch
• Extra virgin olive oil3 g
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. In a bowl whisk the chickpea flour with about twice its volume of water, the turmeric, the nutritional yeast, a pinch of salt and some pepper until smooth; let the batter rest while you prepare the vegetables.
2. Wash and trim the courgettes and grate them on the coarse side of the grater; gather them in a tea towel and squeeze hard, so the frittata doesn't turn watery.
3. Trim the roots and tough tops of the spring onions and slice them into thin rounds.
4. Heat the oil in a small non-stick frying pan over a medium heat and fry the courgettes and spring onions for 4 minutes, until wilted and dry.
5. Spread the vegetables out evenly, pour the batter over, cover and cook over a low heat for 6 minutes, until the top has set and is no longer runny.
6. Turn the frittata out onto a plate, slide it back into the pan and cook uncovered for another 3 minutes, until golden underneath too.