Vegan Frittata (Breakfast or Lunch)

Heat oil in an oven-proof skillet and fry the onion, peppers, and sweet potato over medium heat 5-6 minutes; add the zucchini, tomato, peas, and garlic and fry 3-4 minutes more. 2. Preheat the oven to 350 degrees F (175 degrees C). 3. Whisk the chickpea flour, tapioca flour, nutritional yeast, baking powder, and spices in a bowl, then add the water in 3 portions, stirring until there are no lumps. 4. Pour the batter into the skillet and stir to coat the veggies; optionally decorate with more veggies. 5. Bake 30-35 minutes until the edges are golden brown and cracks appear. 6. Alternatively cook covered on the stovetop 12-15 minutes, flip with a greased plate, and cook 10 minutes more. 7. Garnish with fresh herbs and enjoy warm or cold.