Vegan Frittata di Verdure

Dice the zucchini, bell peppers, and red onion; halve the cherry tomatoes; and mince the garlic. Set aside.

Heat 2 tbsp olive oil in a 30cm non-stick skillet over medium-high heat until shimmering.

Add the diced zucchini, bell peppers, and red onion to the skillet and sauté for 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Stir in the halved cherry tomatoes and cook for 2 minutes until they begin to soften.

While the vegetables cook, whisk together the chickpea flour, plant-based milk, nutritional yeast, turmeric, oregano, salt, and black pepper in a bowl until smooth and no lumps remain.

Reduce the heat under the skillet to medium, drizzle the remaining 1 tbsp olive oil over the vegetables, and pour the chickpea mixture evenly over them, stirring gently to combine.

Cook on the stovetop for 5 minutes without stirring, until the edges begin to set and the center is still slightly wet.

Transfer the skillet to a preheated broiler and broil for 8–10 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.

Remove from the broiler and let rest for 2 minutes, then scatter the torn fresh basil over the top.

Slice into wedges and serve warm with lemon wedges on the side.