Sort ingredients
caroks
QR Code
Listen
Pdf
To a large bowl, add the chickpea flour, kala namak, baking powder, and water. Whisk until smooth.
Add the tomato, zucchini, peas, basil. Mix well.
Heat up the oil in a non-stick medium pan on medium heat. Once warm, add the frittata mixture. Cook, fully covered, for 8 - 10 minutes or until the bottom, is golden.
Flip the frittata and cook, covered, for another 5 - 8 minutes, until golden and cooked through.
Serve it with sliced avocado and unsweetened yogurt. Enjoy!